Go Back

Corn Salad Recipe

This vibrant Corn Salad recipe combines sweet corn, fresh vegetables, and a tangy dressing for a refreshing and colorful side dish perfect for any occasion.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 4 cups fresh or frozen corn about 4–5 ears of corn
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red onion finely diced
  • ½ cup bell pepper diced (any color)
  • ¼ cup fresh cilantro or parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice or more to taste
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Optional: 1 avocado diced

Equipment

  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons
  • Large spoon or spatula

Method
 

  1. Prepare the Corn:
  2. If using fresh corn, cook the ears in boiling water for 3–5 minutes, then cool and cut the kernels off the cob. If using frozen corn, thaw and drain it.
  3. Mix the Vegetables:
  4. In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red onion, bell pepper, and cilantro.
  5. Make the Dressing:
  6. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Adjust the lime juice and seasoning to taste.
  7. Combine and Toss:
  8. Pour the dressing over the salad and toss until all the ingredients are well coated.
  9. Optional Add-Ins:
  10. Gently fold in diced avocado for added creaminess, if desired.
  11. Serve:
  12. Serve immediately or refrigerate for 15–30 minutes to let the flavors meld. Enjoy chilled or at room temperature.