Say hello to your new sunny-day staple: Corn Salad! This dish bursts with vibrant colors and fresh flavors—think crisp, juicy corn mingled with sweet peppers, crunchy cucumbers, and a tangy, herby dressing that brings it all together. It’s the kind of salad that’s as perfect for a backyard barbecue as it is for a speedy lunch on a weekday. Plus, with just a handful of everyday ingredients and mere minutes of prep, you’ll have a bowl of goodness that looks as gorgeous as it tastes. If you love dishes where each bite is a mini vacation, you’re going to adore this Corn Salad.

Ingredients You’ll Need

Every ingredient in this Corn Salad is there for a reason, and together they create a fabulous mix of taste, color, and crunch. The beauty? There’s nothing fussy here—just fresh, accessible ingredients that sing together.

Fresh Corn on the Cob: The ultimate star; nothing beats the sweetness and pop of kernels cut straight from the cob.
Red and Green Bell Peppers: For a punch of color and mild crunch in every forkful.
Cherry Tomatoes: Sweet, juicy bursts that brighten up the salad with both flavor and looks.
English Cucumber: Adds cool, crisp texture and balances out the sweetness.
Red Onion: Finely diced for just the right amount of bite—don’t worry, it’s never overpowering.
Fresh Cilantro: Herbaceous freshness that wakes up the whole dish (sub parsley if needed).
Cotija Cheese: A salty, crumbly hit of flavor; feta or queso fresco work too if Cotija is hard to find.
Avocado or Olive Oil: The rich base for your dressing, both lend a lovely silkiness.
Lime Juice: Adds bright, zesty tang—lemon juice can step in if needed.
Red Wine Vinegar: For extra depth and a little tang that perks up all the veggies.
Honey: Brings a touch of mellow sweetness to the dressing.
Dijon Mustard: Adds subtle heat and helps the dressing emulsify.
Salt & Black Pepper: To season every element evenly and enhance all those fresh flavors.
Dried Parsley: A touch of extra herby flavor for good measure.
Cumin, Garlic Powder, Chili Powder: These spices add warmth, earthiness, and a hint of southwestern flair.

How to Make Corn Salad

Step 1: Whip Up the Dressing

Kick things off by combining all the dressing ingredients—avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder—in a jar or container with a tight-fitting lid. Give it a solid shake until everything is totally blended. Pop it in the fridge while you prep the veggies so the flavors can meld and develop—they only get better as they sit!

Step 2: Prep the Veggies

Dice your bell peppers, halve the cherry tomatoes, slice up the cucumber, and finely dice your red onion. A little tip: Spread the diced veggies out on paper towels to absorb any excess moisture; your Corn Salad will be extra crisp and fresh if you do. Roughly chop the cilantro and crumble the Cotija cheese to have these salad toppers ready to go.

Step 3: Cook the Corn

Bring a generous pot of water to a boil—make it as salty as the sea, which really brings out the natural sweetness of corn. Drop in the corn cobs and let them cook for just around 4 minutes; it’s the sweet spot for juicy, crisp kernels. When time’s up, move the corn to a colander and blast them with cold water to cool them down quickly and lock in their color and snap.

Step 4: Assemble the Corn Salad

Once the ears are cool enough to handle, stand each cob upright and carefully slice off the kernels. Transfer those beautiful, glistening corn kernels into a large salad bowl. Toss in all your chopped veggies, fresh cilantro, and most of the Cotija cheese (save a little for the top). Give the dressing one more good shake and drizzle it all over the salad. Toss gently until everything is evenly coated and the salad looks impossibly vibrant.

Step 5: Chill or Serve

You can serve your Corn Salad right away if you want something bright and room-temperature, or cover and chill for up to a day to let the flavors mingle even more. Either way, it’s a guaranteed hit!

How to Serve Corn Salad

Garnishes

Finish your Corn Salad with a sprinkle of the reserved Cotija cheese and an extra pinch of cilantro on top. A few turns of freshly cracked pepper or a scattering of chili flakes can elevate the salad’s appearance and add a gentle pop of heat and flavor.

Side Dishes

Nothing pairs with Corn Salad quite like grilled mains—think smoky steak, chicken, or shrimp served hot off the barbecue. If you’re keeping it light, scoop it up with tortilla chips or pile it alongside a fluffy mound of rice for a heartier lunch. Honestly, this salad slides into any meal with ease!

Creative Ways to Present

Serve the Corn Salad in individual mason jars or lettuce cups for adorable portable portions at picnics or potlucks. Layer it atop grilled flatbread for a festive appetizer, or spoon it into mini bell peppers as colorful edible cups for party-ready bites. With such dazzling colors, this salad makes any table brighter!

Make Ahead and Storage

Storing Leftovers

If you have Corn Salad leftover, stash it in an airtight container in the fridge. It keeps beautifully for up to two days—just know the veggies will soften a bit, but the flavors become even more harmonious.

Freezing

Freezing is not recommended here. Fresh veggies and tender corn don’t take well to the freezer, as they lose their crunch and become watery once thawed. Corn Salad is truly best enjoyed fresh from the fridge!

Reheating

No need to reheat Corn Salad—it’s meant to be served cold or at room temperature. If you do want a slightly warmer side, simply let your refrigerated salad sit out on the counter for about 20–30 minutes before serving.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely. While nothing beats the sweetness and texture of fresh corn, high-quality frozen corn (thawed and patted dry) works in a pinch. If you use canned corn, drain and rinse it very well. Just remember: the fresher, the better!

What can I use instead of Cotija cheese?

If cotija isn’t available, try feta, queso fresco, or even a mild goat cheese. Each adds a slightly different flavor, but all bring the salty, creamy finish this Corn Salad loves.

How do I make this salad vegan?

To make your Corn Salad vegan, simply leave out the cheese or use a dairy-free alternative, and swap the honey in the dressing for maple syrup or agave. Every other ingredient is already plant-based and delicious.

Can Corn Salad be made ahead of time?

Yes, you can prepare Corn Salad a day in advance—just wait to add the dressing and cheese until right before serving to maintain peak crispness and freshness. The veggies and corn can hang out in the fridge overnight without issue.

What’s the best way to cut corn off the cob safely?

Stand the cob upright in a large bowl and use a sharp chef’s knife to cut downward, letting the kernels fall directly into the bowl. This keeps your workspace neat and keeps flying kernels to a minimum!

Final Thoughts

If you’re craving a dish that’s loaded with color, crunch, and sunshine-bright flavor, go ahead and make this Corn Salad. It might just become your go-to for gatherings—or any day you want something fresh and happy on your table. Give it a try and watch how quickly it disappears!