10 Fresh Corn Salad Recipes

Nothing beats the sweet crunch of fresh corn straight from the cob—it’s a flavor that transports me back to lazy summer afternoons on my grandparents’ farm in Iowa. As a kid, I’d help shuck endless ears of corn, only for Grandma to whip up simple salads tossed with garden tomatoes and herbs. Those meals were pure magic: vibrant, no-fuss, and bursting with sunshine. Today, with farmers’ markets overflowing, I’ve been experimenting in my kitchen, grilling corn for smoky depth or blending it with global twists to keep things exciting.

Lately, I’ve been on a corn salad kick after scoring a massive haul from a local stand. These recipes are my latest obsessions—light yet satisfying, perfect for picnics, barbecues, or weeknight dinners. They’re nutrient-packed powerhouses: corn delivers fiber, antioxidants, and natural sweetness, while pairing with veggies and proteins for balanced, feel-good eats. Whether you’re vegan, gluten-free, or just corn-obsessed like me, these 10 recipes will elevate your summer table.

Classic Corn and Tomato Salad

This timeless salad celebrates peak-season produce with juicy tomatoes, crisp corn, and a tangy vinaigrette. Ingredients (serves 4): 4 ears fresh corn (kernels cut off), 2 cups cherry tomatoes (halved), 1/4 red onion (thinly sliced), 1/4 cup fresh basil (chopped), 3 tbsp olive oil, 2 tbsp apple cider vinegar, salt, and pepper.

Shuck and boil corn for 3 minutes, then cool and slice kernels. Toss with tomatoes, onion, and basil in a bowl. Whisk oil, vinegar, salt, and pepper for dressing, drizzle over, and mix gently. Let sit 10 minutes for flavors to meld. It’s incredibly quick (under 20 minutes), low-calorie (about 150 per serving), and loaded with vitamins A and C for immune support.

Mexican Street Corn Salad (Elote-Inspired)

A deconstructed elote that’s all the smoky, cheesy fun without the mess. Ingredients (serves 4): 4 ears grilled corn (kernels removed), 1/2 cup cotija cheese (crumbled), 1/4 cup mayo, 2 tbsp lime juice, 1 jalapeño (minced), 1/4 cup cilantro (chopped), chili powder, salt.

Grill corn until charred (5-7 minutes), cut kernels off. Mix mayo, lime juice, jalapeño, cilantro, and salt in a bowl. Fold in corn and top with cotija and chili powder. Ready in 15 minutes, this salad packs protein from cheese, healthy fats from mayo, and capsaicin for metabolism boost—ideal for summer parties.

Corn and Avocado Salad with Cilantro-Lime Dressing

Creamy avocado meets sweet corn in this refreshing, filling side. Ingredients (serves 4): 3 ears fresh corn (kernels), 2 ripe avocados (diced), 1 bell pepper (diced), 1/4 cup red onion (chopped), 1/4 cup cilantro (chopped), 3 tbsp olive oil, 2 tbsp lime juice, salt.

Boil corn kernels 3 minutes, cool. Combine with avocado, pepper, onion, and cilantro. Whisk oil, lime, and salt; pour over and toss lightly to avoid mashing. Heart-healthy avocados provide monounsaturated fats, while corn adds fiber—under 10 minutes prep, vegan, and great for gut health.

Grilled Corn and Quinoa Salad

A protein-packed grain bowl with nutty quinoa and charred corn. Ingredients (serves 4): 4 ears grilled corn (kernels), 1 cup cooked quinoa, 1 cup cherry tomatoes (halved), 1 cucumber (sliced), 1/4 cup feta (crumbled), 3 tbsp balsamic vinaigrette.

Grill corn 5 minutes, slice kernels. Cook quinoa per package (15 minutes). Mix all with tomatoes, cucumber, feta, and vinaigrette. High-fiber quinoa and corn promote satiety; gluten-free, ready in 25 minutes total, perfect for meal prep.

Corn, Bacon, and Feta Salad

Smoky bacon elevates sweet corn into a savory crowd-pleaser. Ingredients (serves 4): 4 ears corn (kernels), 6 slices bacon (crumbled), 1/2 cup feta (crumbled), 1/4 cup green onions (chopped), 2 tbsp olive oil, 1 tbsp apple cider vinegar.

Cook bacon until crisp, crumble. Sauté corn in bacon fat 5 minutes. Toss with bacon, feta, onions, oil, and vinegar. Bacon’s protein pairs with corn’s carbs for balanced energy; quick (15 minutes), indulgent yet under 300 calories per serving.

Southwest Corn Salad with Black Beans

A zesty, bean-boosted fiesta in a bowl. Ingredients (serves 4): 3 ears corn (kernels), 1 can black beans (rinsed), 1 avocado (diced), 1 red bell pepper (diced), 2 tbsp lime juice, 1 tsp cumin, cilantro.

Blanch corn 3 minutes. Mix with beans, avocado, pepper, lime, cumin, and cilantro. Vegan, fiber-rich for digestion, and ready in 10 minutes—excellent plant-based protein source.

Fresh Corn Panzanella

An Italian twist with crusty bread soaking up corn’s juices. Ingredients (serves 4): 4 ears corn (kernels), 4 cups day-old bread (cubed), 2 cups tomatoes (chopped), 1/4 cup basil, 3 tbsp olive oil, 2 tbsp red wine vinegar.

Toast bread cubes. Boil corn briefly, mix with tomatoes, basil, oil, and vinegar; add bread last. Antioxidants from veggies support skin health; vegetarian, 20 minutes prep.

Corn and Cucumber Salad with Dill

Light, herby, and ultra-refreshing for hot days. Ingredients (serves 4): 3 ears corn (kernels), 2 cucumbers (sliced), 1/4 cup dill (chopped), 2 tbsp yogurt, 1 tbsp lemon juice, salt.

Blanch corn, cool. Toss with cucumbers, dill, yogurt, lemon, and salt. Hydrating cukes and corn aid detox; low-cal (100 per serving), 10 minutes.

Thai Corn Salad with Peanuts

Spicy, nutty flavors inspired by Southeast Asia. Ingredients (serves 4): 4 ears corn (kernels), 1/4 cup peanuts (chopped), 2 tbsp fish sauce (or soy), 1 tbsp chili paste, lime juice, cilantro, mint.

Sauté corn 5 minutes. Mix with peanuts, sauces, lime, herbs. Omega-3s from peanuts boost brain health; gluten-free, 15 minutes.

Corn, Peach, and Basil Salad

Sweet stone fruit meets corn for a fruity explosion. Ingredients (serves 4): 3 ears corn (kernels), 3 peaches (sliced), 1/4 cup basil (torn), 2 tbsp olive oil, 1 tbsp honey, balsamic.

Boil corn, mix with peaches, basil, oil, honey, balsamic drizzle. Vitamins from peaches enhance immunity; vegan dessert-like salad, 10 minutes.

There you have it—10 ways to make fresh corn the star of your salads, each one simpler and more delicious than the last. Grab some ears from your market, fire up the grill or stovetop, and dive in. Your taste buds (and body) will thank you; which one are you trying first? Share your pics in the comments!