Bonus: Make it with fresh, canned, or frozen corn! Be sure to try my Thai Chicken Salad recipe next!
Corn Salad
This Corn Salad recipe is the ultimate fresh summer snack or side dish! There is no better way to make use of fresh corn on the cob, (although canned or frozen may be used if needed). The fresh flavors in this recipe make it the perfect side dish for a potluck as it pairs perfectly with burgers, hot dogs, pork, tacos, and more! It’s also a healthy summer snack to have on hand in the fridge when it’s hot out, I love to serve it with crunchy Pita Chips for dipping! PS- The dressing in this salad is incredible. Wait until you taste it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil the corn for 4 minutes, then transfer to a colander and rinse with cold water until cool.
Cut the corn off the cob and transfer it to a large bowl along with tomatoes, peppers, cucumbers, onions, cilantro, and cotija cheese. (See PRO tips below for other cheese alternatives and ingredient additions.)
Add the dressing. (Dressing ingredients are listed in the recipe card at the bottom of this blog post.) Toss to combine and serve immediately or chill for up to 1 day prior to serving.
Using Frozen or Canned Corn
If at all possible, fresh corn is definitely the winner here. But alternatives can be used:
Canned Corn: Drain well and pat dry, then combine with other ingredients. You’ll want to use 2 (15 oz.) cans. Frozen Corn: Cook according to package instructions, let cool completely, then combine with other ingredients. You’ll want about 3 cups. Feel free to grill the corn and cut it off the cob from there!
Make-Ahead Method
This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve. Be sure to pat the diced vegetables dry with paper towels for ultimate fresh and crisp results. Optional: You may want to add the dressing and cheese just before serving. Pro Tip: If stored separately, the dressing may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
Storage
Store in an airtight container and refrigerate for up to 3 days.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Salad Dressing Shaker– To combine the dressing. Silicone Spatula– I use this to gently combine the salad ingredients. Glass Serving Bowls with Lids– Makes it easy to keep certain ingredients separate until ready to serve, with lids for easy transportation. Kitchen Tongs & Colander– To remove the corn from the boiling water and rinse with cold water. Chefs Knife– I have this one. It’s high quality and affordable. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
