If you’re looking for a vibrant, fresh, and delightfully crunchy side dish, this Corn Salad Recipe is an absolute winner. Bursting with sweet corn kernels, juicy cherry tomatoes, and crisp veggies, it brings both color and a medley of textures to your table. Lightly dressed with a tangy lime and olive oil dressing that perfectly balances sweetness and zest, this salad is not only a breeze to make but also a crowd-pleaser that pairs beautifully with just about any meal. Whether you’re headed to a picnic or need a healthy, refreshing side for a weeknight dinner, this Corn Salad Recipe is sure to become one of your top go-to dishes.

Ingredients You’ll Need
These simple ingredients come together effortlessly to create a Corn Salad Recipe that’s bursting with flavor and texture. Each element plays an essential role—from the sweetness of the corn to the zing of lime and the freshness of herbs—making this salad both a feast for your taste buds and your eyes.
- Corn kernels (4 cups): Fresh or frozen, corn is the star ingredient, providing natural sweetness and crunch.
- Cherry tomatoes (1 cup, halved): Their juicy burst adds a refreshing pop of color and flavor.
- Red bell pepper (1/2 cup, diced): Adds vibrant color and a mild, sweet crunch that complements the corn.
- Cucumber (1/2 cup, diced): Brings cool crispness, balancing the sweetness and acidity.
- Red onion (1/4 cup, finely chopped): Offers a subtle sharpness to cut through the richness of the dressing.
- Fresh cilantro or parsley (1/4 cup, chopped): Herbs add an aromatic, fresh finish that brightens the salad.
- Olive oil (2 tablespoons): A smooth, fruity base for the dressing, enhancing all the flavors.
- Fresh lime juice (1 tablespoon): Provides zesty acidity that lifts the entire salad.
- Honey (1 teaspoon): Just a hint of sweetness to balance the lime’s tartness.
- Salt and pepper: To taste, seasoning and bringing all ingredients together.
How to Make Corn Salad Recipe
Step 1: Prepare the Corn
If you’re using fresh corn, start by boiling or grilling the ears until they’re tender and lightly charred for extra flavor, then slice the kernels off the cob. If you’re using frozen corn, simply thaw it thoroughly and pat dry to avoid excess moisture in the salad. This step is crucial because the corn’s sweetness and texture are foundational to this dish’s success.
Step 2: Combine the Vegetables
In a large mixing bowl, toss together the corn kernels, halved cherry tomatoes, diced red bell pepper, cucumber, finely chopped red onion, and chopped cilantro or parsley. This colorful medley creates a lively base that’s as pleasing to the eye as it is to the palate.
Step 3: Whisk the Dressing
In a smaller bowl, whisk together olive oil, fresh lime juice, honey, and a pinch of salt and pepper. The dressing is simple but packs a punch, blending sweet, sour, and savory notes that bring the salad ingredients into harmonious balance.
Step 4: Toss and Chill
Pour the dressing over the vegetable mix and toss everything until the salad is evenly coated. For the best flavor, let the salad chill in the refrigerator for 15 to 30 minutes before serving. This resting time lets the flavors meld beautifully and enhances the crisp, refreshing quality of the salad.
How to Serve Corn Salad Recipe

Garnishes
Sprinkle your Corn Salad Recipe with garnishes like crumbled feta cheese for a tangy, creamy addition or slices of ripe avocado for an indulgent, buttery texture. A handful of black beans can also add hearty substance and a nice contrast in both color and taste. Freshly cracked black pepper or an extra squeeze of lime just before serving can brighten the flavors even more.
Side Dishes
This salad shines as a fantastic side dish next to grilled chicken, fish, or even a juicy steak. It also pairs well with light sandwiches or wraps for a summer lunch. Because it’s gluten-free and vegetarian, this Corn Salad Recipe suits a variety of dietary preferences and occasions.
Creative Ways to Present
For parties or potlucks, serve the salad in a hollowed-out bell pepper or a vibrant bowl to highlight its colorful freshness. You can also spoon it atop crunchy tostadas or pile it on wedge salads for an extra layer of texture. Adding edible flowers as a garnish can turn this lovely salad into a stunning centerpiece!
Make Ahead and Storage
Storing Leftovers
Place any leftover Corn Salad Recipe in an airtight container and refrigerate. It will keep well for up to 2 days, although it’s best enjoyed fresh to retain the crispness of the veggies. Give it a gentle toss before serving to redistribute the dressing.
Freezing
Because this salad contains fresh vegetables that might become watery when thawed, freezing is not recommended. The texture of ingredients like cucumber and tomatoes can suffer significantly with freezing and thawing.
Reheating
This Corn Salad Recipe is meant to be served cold or at room temperature, so reheating is unnecessary. If you prefer a warm version, try gently sautéing the corn separately and mixing it with fresh vegetables and dressing right before serving.
FAQs
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn is preferred for its texture and sweetness, you can use canned corn in a pinch. Just make sure to drain and rinse it well to avoid excess salt and moisture in your salad.
Is this salad vegan-friendly?
The basic Corn Salad Recipe is vegan, especially if you skip optional garnishes like feta cheese. It fits perfectly into vegan, vegetarian, and gluten-free diets.
How long does the salad keep before it gets soggy?
For best quality, enjoy within a day or two of making it. The fresh veggies are at their crispiest on day one, and the flavors blend wonderfully after chilling, but it can become a bit soggy if stored too long.
Can I add protein to this salad to make it a full meal?
Absolutely! Black beans, grilled chicken, or even quinoa can transform this Corn Salad Recipe into a satisfying main dish full of protein and fiber.
What can I substitute for lime juice if I don’t have it on hand?
If you don’t have lime juice, fresh lemon juice works beautifully as a substitute, providing a similar bright acidity that enhances the salad’s flavors.
Final Thoughts
This Corn Salad Recipe is one of those magical dishes that feels like summer in every bite—bright, fresh, and bursting with simple goodness. It’s quick to whip up, flexible enough to customize, and wonderfully satisfying whether served at a family dinner or brought to a festive gathering. Trust me, once you try it, it will become a beloved staple you’ll want to make again and again!
Print
Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This vibrant Corn Salad Recipe combines fresh or frozen corn with colorful vegetables and a tangy lime dressing, making it a perfect light and healthy side dish for summer gatherings, picnics, or potlucks. Loaded with fresh flavors and simple ingredients, this easy-to-make salad brings a refreshing twist to your meal.
Ingredients
Salad Ingredients
- 4 cups fresh or frozen corn kernels (about 5–6 ears, or 1 lb frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, boil or grill the ears until tender, about 5 minutes. After cooking, slice off the kernels from the cob. If using frozen corn, thaw it completely and pat dry to remove excess moisture.
- Combine Salad Ingredients: In a large mixing bowl, combine the corn kernels, cherry tomatoes, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped cilantro or parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey, salt, and pepper until well blended.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently but thoroughly until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.
Notes
- For added flavor and texture, consider adding crumbled feta cheese, sliced avocado, or black beans to the salad.
- This salad is ideal for picnics, potlucks, and light summer meals.
- Use fresh corn for best sweetness and texture, but frozen corn is a convenient alternative.

