Refreshing Corn Salad

Refreshing Corn Salad is one of those simple, vibrant dishes I keep on repeat—especially in the warmer months. It’s crisp, juicy, and bursting with flavor from sweet corn, tangy lime, and fresh herbs. Whether I serve it as a side dish, scoop it up with chips, or enjoy it as a light lunch, this salad always brings freshness to the table.

Why You’ll Love This Recipe

I love this recipe because it’s easy, quick, and versatile. It uses just a handful of ingredients but delivers big on flavor. The sweetness of the corn pairs beautifully with the zesty dressing and crunchy vegetables. Plus, it’s naturally gluten-free, great for meal prep, and perfect for BBQs, picnics, or taco nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh, frozen, or canned corn (grilled or boiled)

• Cherry tomatoes, halved

• Red onion, finely chopped

• Cucumber or bell pepper (optional for crunch)

• Avocado (optional for creaminess)

• Fresh cilantro or parsley

• Lime juice

• Olive oil

• Salt and black pepper

• Optional: feta cheese, jalapeño, cumin

Directions

1. If I’m using fresh corn, I boil or grill the ears, then cut off the kernels. If I’m using frozen or canned corn, I drain and rinse it first.

2. In a large bowl, I combine the corn, tomatoes, red onion, and any extra veggies I’m using.

3. I whisk together lime juice, olive oil, salt, and pepper to make a quick dressing.

4. I pour the dressing over the salad and toss to combine.

5. I gently fold in chopped herbs and avocado (if using), being careful not to mash it.

6. I let the salad chill for at least 15 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Chill time: 15 minutes (optional)
Total time: 15–30 minutes

Variations

• I sometimes add black beans for extra protein and fiber.

• For a Mexican-style twist, I toss in crumbled cotija cheese and a sprinkle of chili powder.

• When I want a smoky flavor, I use grilled or charred corn.

• I’ve also made it creamy by stirring in a spoonful of Greek yogurt or mayo for a street corn-inspired version.

• To make it heartier, I add cooked quinoa or serve it over greens.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days.
If I’m using avocado, I add it just before serving to keep it from browning. I don’t reheat it—this salad is best served chilled or at room temperature.

FAQs

Can I use frozen corn instead of fresh?

Yes, I often use frozen corn when fresh isn’t in season. I just thaw it and pat it dry before tossing it into the salad.

How do I grill corn for extra flavor?

I brush fresh corn with a bit of oil and grill it until charred in spots, then slice off the kernels. It adds a smoky sweetness that I love.

What herbs taste best in this salad?

Cilantro is my go-to, but parsley, basil, or even mint can work depending on the flavor profile I want.

Can I make this salad ahead of time?

Absolutely. I make it a few hours ahead and store it in the fridge. I just wait to add avocado and herbs until right before serving for maximum freshness.

Is it good as leftovers?

Yes, it keeps well for a couple of days. I often repurpose leftovers as a taco topping, mix it into grain bowls, or eat it straight from the fridge.

Conclusion

Refreshing Corn Salad is a bright, easy dish that never fails to impress. It’s full of color, texture, and flavor, and it comes together in no time. Whether I’m hosting friends, packing a picnic, or just need a quick side, this salad always delivers on freshness and flavor.

Refreshing Corn Salad

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15–30 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

Refreshing Corn Salad is a light, vibrant dish bursting with sweet corn, juicy tomatoes, crisp veggies, and fresh herbs. Tossed in a tangy lime dressing, it’s perfect as a side dish, dip, or light lunch—especially during warm weather.

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Ingredients

• 3 cups fresh, frozen, or canned corn (grilled or boiled)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup chopped cucumber or bell pepper (optional)
• 1 avocado, diced (optional)
• 1/4 cup fresh cilantro or parsley, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Optional: 1/4 cup crumbled feta or cotija cheese
• Optional: 1 minced jalapeño or 1/4 tsp cumin

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Instructions

1. If using fresh corn, boil or grill the ears, then cut off the kernels. If using frozen or canned corn, thaw or drain and rinse well.
2. In a large bowl, combine corn, cherry tomatoes, red onion, and optional cucumber or bell pepper.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
4. Pour dressing over the salad and toss well to combine.
5. Gently fold in chopped herbs and avocado (if using), being careful not to mash it.
6. Chill in the refrigerator for 15 minutes to let flavors meld, or serve immediately.

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Notes

• Add black beans for extra protein and fiber.
• Use grilled or charred corn for a smoky flavor boost.
• Stir in a spoonful of Greek yogurt or mayo for a creamy, street corn-inspired version.
• Top with chili powder or hot sauce for heat.
• Serve over greens or mix with quinoa for a heartier dish.

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Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg