The BEST Fresh Corn Salad

When you bite into a fresh, uncooked corn kernel, it pops with sweet and juicy summer goodness! This salad takes those fresh kernels and pairs them with garden veggies and a tangy dressing that makes their flavor even better!\

Variations:

• If you can’t find fresh corn, you can use thawed frozen corn kernels, just make sure to drain them well before mixing them into the salad.
• Use different herbs each time for different flavor profiles.
• Use the fresh veggies you have on hand like radishes, freshly shredded cabbage, shredded carrots, or tender peas.
• Add a handful of chopped nuts or seeds for some crunch.
• Use Feta cheese instead of Cotija cheese for a twist.

Make Ahead Instructions:

Cut all the veggies and store them in different airtight containers a few hours before if you want to save some time.

Make the dressing and store it in another container. When ready to serve, combine the veggies and drizzle the dressing on top. Toss to coat and serve.

Store Fresh Corn Salad

If you have any leftovers, which I doubt, place them in an airtight container and refrigerate for up to 2 days.

Save the veggies using a slotted spoon so you don’t add that much dressing which could make the veggies soggy. You can always add more dressing later.

Freeze Fresh Corn Salad

It is not recommended to freeze this salad. Veggies like cucumbers or tomatoes don’t thaw well.

When frozen, large water crystals form which when thawed, can change the texture of the veggies and make them unappealing.

The BEST Fresh Corn Salad

This salad takes those fresh kernels and pairs them with garden veggies and a tangy dressing that makes their flavor even better!

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 273kcal

Author: Emma

Ingredients

• 3 cups raw corn kernels
• 1 cup grape tomatoes, halved
• ⅓ cup red onion, thinly sliced
• 1 English cucumber, quartered and thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 1 jalapeno pepper, thinly sliced
• ⅓ cup Cotija cheese or crumbled Feta cheese

For the dressing:

• ¼ cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 2 tsp honey
• 1 tsp Dijon mustard
• ½ tsp salt
• Freshly cracked black pepper to taste

Instructions

• Place the corn, tomatoes, onion, cucumber, mint, cilantro, jalapeno, and Cotija cheese in a salad bowl.
• Make the dressing by combining the olive oil, vinegar, lemon juice, minced garlic, honey, mustard, salt, and pepper.
• Drizzle the dressing over the veggies and toss to coat.

Nutrition

Calories: 273kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Sodium: 992mg | Potassium: 438mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 23mg | Calcium: 10mg | Iron: 7mg

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FAQ About Fresh Corn Salad

• 1. Can I Use Frozen Corn Instead of Fresh? Yes, you can! Just make sure to drain it well before mixing it into the salad. For more flavor, you can roast or grill it before tossing it in.
• 2. Not a Fan of Spice? How do I Tone it Down? Don’t add the jalapeno pepper, or remove the middle membrane and seeds before adding it to the salad.
• 3. What Herbs Work Best? All herbs are great herbs! The best I’ve tried are basil, mint, dill, or cilantro. You can use any of them, or mix and match. The more the better!
• 4. How Long Does This Salad Last? It can last for 3-4 days when stored in an airtight container. Tomatoes and herbs may become a bit soft after the second day though, but it’ll still be good.
• 5. No Cotija or Feta Cheese? No Problem! You can use avocado instead of cheese for the same creamy effect, and for the salty flavor, add sliced Kalamata olives!
• 6. How Can I Make This Salad More Filling? To make a complete meal out of this salad, toss in grilled chicken, shrimp, chickpeas, black beans, or quinoa.
• 7. Can I Swap the Vinegar? Absolutely! You can use your favorite vinegar like apple cider, balsamic, lemon juice, or a combination!
• 8. What Can I Serve This With? This is the perfect salad to serve alongside grilled meats, tacos, or as a fresh topping for avocado toast! Also great for picnics and BBQs!

TIPS to Make the Best Garden-Fresh Corn Salad:

1. Use the Freshest Ingredients Possible: using raw, fresh corn is the best option. Cutting it off straight from the cob makes all the difference in the world!
2. Try Cooking the Corn for a Flavor Boost: raw fresh corn is the best, but if you want to add a punch of flavor, try grilling or roasting it before adding it to the salad!
3. Amp Up the Creaminess: for a creamy dressing, use Greek yogurt instead of olive oil or add a tbsp of sour cream to the dressing!
4. Don’t Hold Back on the Herbs: the more the better! Fresh herbs add that special fresh touch that takes the salad from great to next-level-amazing! Mix and match for different flavor profiles!
5. Experiment With Cheeses: don’t have Cotija? Try Feta or even shaved Parmesan! Make it with a different one every time!
6. Let it Sit Before Serving: let the salad marinate in the fridge for 30 minutes so the flavors can meld and make the salad taste even better!
7. Garnish Like a Pro: save a little cheese and herbs to sprinkle on top prior to serving the salad and after you’ve tossed it. This makes it look more professional and takes it up a notch!