11 Fresh Corn Salad Recipes

Ah, the sweet crunch of fresh corn straight from the cob—nothing transports me back to childhood summers like that sound and taste. Growing up in the Midwest, my family would hit the local farm stands every weekend, shucking corn on the back porch while the grill heated up. Those lazy afternoons fueled by buttery corn on the cob sparked my lifelong love affair with this golden vegetable, and now, as a food blogger, I’m always experimenting in my kitchen to elevate it beyond the basics.

Lately, I’ve been on a fresh corn salad kick, especially with peak season hitting farmers’ markets. After a few kitchen mishaps—like one overly spicy batch that cleared my sinuses—I nailed some vibrant, no-cook (or minimal-cook) recipes that highlight corn’s natural sweetness. In today’s world of quick, healthy eats, these salads are perfect: they’re nutrient-packed, customizable for diets, and ideal for picnics or weeknight sides. Whether you’re vegan, keto, or just corn-obsessed, there’s something here for you.

Classic Corn and Tomato Salad

This timeless salad bursts with summer flavors, combining juicy corn kernels with ripe tomatoes and a light vinaigrette. Ingredients (serves 4): 4 ears fresh corn (kernels cut off), 2 cups cherry tomatoes (halved), 1/4 red onion (thinly sliced), 2 tbsp olive oil, 1 tbsp apple cider vinegar, salt, pepper, fresh basil.
Shuck and cut kernels from corn; no cooking needed for maximum freshness. Toss with tomatoes, onion, oil, vinegar, salt, and pepper. Let sit 10 minutes to marinate. It’s rich in antioxidants from tomatoes and fiber from corn, supporting heart health and digestion while being ready in under 15 minutes.

Mexican Street Corn Salad (Elote-Inspired)

A deconstructed elote that’s smoky, creamy, and addictive without the mess of skewers. Ingredients (serves 4): 4 ears grilled corn (kernels removed), 1/2 cup cotija cheese (crumbled), 1/4 cup mayo, 1/4 cup sour cream, 1 tsp chili powder, lime juice from 2 limes, cilantro, Tajín.
Grill corn 5-7 minutes until charred; cut kernels off. Mix with mayo, sour cream, chili powder, lime, cilantro, and cheese. Dust with Tajín. Low-carb and protein-boosted by cheese, it’s a crowd-pleaser that aids gut health from fermented dairy.

Corn and Avocado Salad

Creamy avocado pairs perfectly with sweet corn for a refreshing, filling side. Ingredients (serves 4): 3 ears fresh corn kernels, 2 avocados (diced), 1 bell pepper (chopped), 2 tbsp lime juice, 1 tbsp olive oil, salt, cumin.
Combine raw corn kernels, avocado, bell pepper, lime, oil, salt, and cumin. Gently toss to avoid mashing. Healthy fats from avocado promote skin glow and satiety, plus it’s vegan, gluten-free, and prepped in 10 minutes.

Grilled Corn and Quinoa Salad

Hearty and protein-rich, this salad turns corn into a meal-prep superstar. Ingredients (serves 4): 4 ears grilled corn kernels, 1 cup cooked quinoa, 1/2 cup feta, 1/4 cup red onion, 2 tbsp balsamic vinaigrette, parsley.
Cook quinoa per package; grill corn and slice kernels. Mix all with vinaigrette and herbs. Quinoa’s complete protein pairs with corn’s fiber for sustained energy, ideal for post-workout recovery.

Corn, Bacon, and Feta Salad

Smoky bacon elevates sweet corn into a savory delight. Ingredients (serves 4): 4 ears corn kernels, 6 slices cooked bacon (crumbled), 1/2 cup feta, 2 tbsp olive oil, 1 tbsp Dijon mustard, chives.
Blanch corn 2 minutes if desired, then cool. Toss with bacon, feta, oil, mustard, and chives. Bacon’s umami boosts flavor while keeping it low-effort; feta adds calcium for bone health.

Southwestern Corn and Black Bean Salad

Bold spices and beans make this a fiesta in a bowl. Ingredients (serves 4): 3 ears corn kernels, 1 can black beans (rinsed), 1 avocado, 1 jalapeño (diced), lime-cumin dressing, cilantro.
Mix raw or lightly steamed corn, beans, avocado, jalapeño, and dressing. Beans provide plant protein and fiber for blood sugar stability, perfect for vegan diets.

Fresh Corn Panzanella

A twist on Italian bread salad, starring corn’s crunch. Ingredients (serves 4): 4 ears corn kernels, 4 cups torn crusty bread, 2 tomatoes (chopped), 1 cucumber, balsamic glaze, basil.
Toast bread lightly; combine with raw corn, veggies, and glaze. Bread soaks up juices for carb satisfaction, with veggies delivering vitamins effortlessly.

Corn and Cucumber Salad with Dill

Light and herby, like a spa day for your palate. Ingredients (serves 4): 3 ears corn kernels, 2 cucumbers (sliced), 1/4 cup yogurt, fresh dill, lemon juice, salt.
Toss raw corn, cucumbers, yogurt, dill, lemon, and salt. Yogurt’s probiotics support digestion; ultra-hydrating and cooling for hot days.

Thai Corn Salad (Esquites-Style)

Exotic flavors with a spicy kick from Southeast Asia. Ingredients (serves 4): 4 ears corn kernels, 2 tbsp fish sauce (or soy), 1 tbsp palm sugar, Thai basil, peanuts, lime, chilies.
Sauté corn briefly; mix with sauce, sugar, herbs, nuts, and lime. Antioxidants from chilies and basil boost immunity; gluten-free and quick.

Corn, Peach, and Basil Salad

Sweet stone fruit meets corn for pure summer poetry. Ingredients (serves 4): 3 ears corn kernels, 3 peaches (sliced), fresh basil, 2 tbsp olive oil, balsamic reduction.
Combine raw corn, peaches, basil, oil, and balsamic. Peaches add vitamin C for immunity; naturally sweet and low-calorie.

Mediterranean Corn Orzo Salad

Pasta meets Med vibes for a picnic essential. Ingredients (serves 4): 1 cup cooked orzo, 3 ears corn kernels, olives, feta, cherry tomatoes, oregano vinaigrette.
Cook orzo; toss with corn, olives, feta, tomatoes, and dressing. Orzo’s whole grains plus olives’ healthy fats support heart health; make-ahead friendly.

These 11 fresh corn salads are your ticket to effortless, delicious summer meals—grab some ears from the market, pick your fave, and dive in. Your taste buds (and body) will thank you! Which one are you trying first? Share in the comments.