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1 hour hour 15 minutes minutes
Veggies
Karly Campbell
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This summer corn salad recipe is simple to make and is a perfect way to use up fresh sweet corn on the cob! It’s a cold salad that is great for hot summer days! Loaded with fresh veggies, like tomatoes, cucumbers, and peppers, this is packed with flavor.
I’ve lived my whole life in the Midwest, which means that corn on the cob is a whole thing here.
There are fields of it everywhere. Every farm stand sells it. And it’s perfectly sweet and delicious and just begging to be eaten at every summer meal.
I don’t actually love plain old corn on the cob though. I like corn cut off the cob and eaten with plenty of butter, or corn on the cob with loads of seasonings (like this Air Fryer Street Corn!), and obviously I love to use fresh sweet corn to make this corn tomato salad! Another family favorite is our chicken corn chowder!
You can basically go out back, pick a few veggies from your garden, and mix them right in this salad. I don’t think you could mess this one up!
Table of Contents
Corn Tomato Salad Ingredients:
Ears of Corn – Fresh sweet corn on the cob is best! Of course, canned corn will also work.
Cherry Tomatoes – Fresh from the garden, preferrably.
Cucumber
Bell Pepper – We used orange, but any color works!
Red Onion
Olive Oil
Lime Juice & Zest of Lime – Use a fresh lime to add loads of bright flavor.
Salt & Pepper
What We Love About This Recipe!
This is such an easy recipe and it is perfect for those hot summer days. We really love any excuse to eat fresh corn on the cob, and that’s what really makes this salad so good!
How to Make Summer Corn Salad:
Veggies: First up you’ll need some fresh sweet corn on the cob. We normally make this with totally raw corn – just make sure it’s nice and fresh. But, when we’re feeling fancy, we’ll grill the corn to give it a bit of a smoky flavor. Either way is delicious!
Cut the corn from the cobs and add it to a large bowl along with all of the other veggies that are going into the salad like the tomatoes, cucumber, and bell pepper.
change it up!
The nice thing about this recipe is that it’s one that you can easily adjust. If we used veggies you don’t like or didn’t include one that you do, feel free to change it up. Some good choices are:
- Carrots – sliced into thin rounds
- Radishes
- Black Beans
- Avocado
- Jalapeno – add some spice!
Dressing: With the veggies all chopped up and added to the bowl you can now easily whisk together the simple salad dressing for this recipe. All you’ll need is some olive oil, lime juice, lime zest, salt, and pepper!
Whisk those together and pour the dressing over the veggies and then toss to coat them well. Almost done!
Chill: This summer corn salad recipe is best served cold, which makes it a great side dish for dinner. You can cook the rest of your meal while the salad chills. Just cover the bowl with some plastic wrap and let it cool in the fridge for at least an hour!
More summer salads!
We’ve got lots of great salads that are perfect for those hot summer days. Below are some of our favorites:
- Mexican Potato Salad without Mayo
- Vegetable Salad
- Greek Pasta Salad
- Creamy Grape Salad
- Amish Macaroni Salad
- Italian Pasta Salad
More corn favorites!
Like I said, I grew up in the Midwest and corn is a major deal around here! I’ve got loads of delicious recipes featuring corn.
- Jiffy Corn Casserole
- Corn Dip
- Sweet Cornbread Recipe
- Cornbread Casserole
- Scalloped Corn
Recipe
Summer Corn Salad
This corn tomato salad is made with garden fresh veggies for a simple, chilled salad that's perfect for a hot summer night.
5 from 1 vote
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Prep15 minutes minutes
Chill Time1 hour hour
Total1 hour hour 15 minutes minutes
Serves 8
Ingredients
- 8 ears of corn
- 1 ½ cups cherry tomatoes
- 1 cucumber
- 1 orange bell pepper
- 1 red onion
- ¼ cup olive oil
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Zest of 1 lime
Instructions
Carefully cut the corn from the cob using a sharp knife. Place in a large mixing bowl.
Slice the cherry tomatoes in half. Slice the cucumber into thin rounds. Dice the pepper and onion. Place all of the vegetables in the bowl with the corn and stir well to combine.
In a small bowl, whisk together the olive oil, lime juice, salt, ground black pepper, and lime zest.
Pour the oil mixture over the vegetables and stir to combine. Taste and add additional seasoning if desired.
Cover the bowl with plastic wrap and chill for at least an hour.
Stir well before serving.
Tips & Notes:
This corn tomato salad is easy to adapt to your tastes. Add in black beans, avocado, sliced radishes, and fresh herbs to suit your own tastes.
Nutrition Information:
Calories: 158kcal (8%)| Carbohydrates: 21g (7%)| Protein: 4g (8%)| Fat: 8g (12%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 5g| Trans Fat: 1g| Sodium: 600mg (26%)| Potassium: 412mg (12%)| Fiber: 3g (13%)| Sugar: 8g (9%)| Vitamin A: 800IU (16%)| Vitamin C: 34mg (41%)| Calcium: 16mg (2%)| Iron: 1mg (6%)
Author: Karly Campbell
Course:Salad
Cuisine:American
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