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This fresh corn salad recipe is delicious, simple, and packed with all the good stuff, including juicy tomatoes, sweet corn, crisp cucumber, and creamy avocado, all tossed in a zesty lime-cumin vinaigrette. Perfect for summer!
I spoon it over grilled flank steak or pork chops for a bright, fresh contrast. I also serve it as a topping for these grilled turkey burgers!
Perfect for a BBQ, a lunch, or a potluck, this corn salad recipe is an easy and light summer treat packed with the most amazing textures and flavors. It makes a great side dish with grilled meats, but it’s also just as good all on its own. I can eat a ton of it.
This is a wonderfully quick-fix salad. You don’t have to cook a single thing, and it comes together in minutes. It’s probably one of the simplest recipes I have on Diethood, but honestly, this corn salad just felt like a great way to kick off this hot summer day.
Corn Salad Recipe Ingredients
If you were planning on having salad today, you must make this one. Grab some juicy cherry tomatoes, sweet corn, creamy avocado, firm cucumber, and tasty red onions, so we can get this recipe started.
- Corn Kernels: Fresh corn right off the cob is probably the best, and if you have some cooked and set aside, cool! But if not, grab a bag of frozen sweet corn kernels and thaw a couple of cups. You can also use canned corn in a pinch.
- English Cucumber: Regular cucumbers work too; just peel and deseed if needed.
- Cherry Tomatoes: Grape tomatoes or chopped roma tomatoes are a great substitute.
- Avocados: Use ripe but firm avocados so they hold their shape.
- Red Onion: Brings a sharp bite and beautiful color. You can soak the slices in cold water for 10 minutes to mellow them out.
- Fresh Cilantro: Adds a pop of freshness at the end. If you’re not a cilantro fan, parsley works too.
- Olive Oil: The base of the dressing. Use extra virgin olive oil for the best flavor.
- Lime Juice & Lemon Juice: Adds zingy citrus flavor that brightens the whole salad.
- Garlic: I use minced fresh garlic, but garlic powder is also okay to use.
- Ground Cumin: Gives this salad its Tex-Mex edge.
- Chili Powder: A little spice to bring the heat.
How To Make This Corn Salad
- Combine the salad ingredients. Grab a big salad bowl and toss in the corn, cucumbers, tomatoes, avocado, and red onion.
- Whisk up the dressing. In a separate bowl, whisk together the olive oil, lime juice, lemon juice, garlic, cumin, chili powder, salt, and pepper until everything’s well combined.
- Dress the salad. Pour the vinaigrette over the salad and gently toss to coat everything evenly.
- Chill it. Cover the bowl and refrigerate for about an hour to let the flavors come together.
- Garnish and serve. Right before serving, sprinkle fresh cilantro over the top and enjoy!
Make It Ahead
For best results, the salad is best served fresh, but if you’re making it ahead, add the avocado and dressing just before serving to avoid browning and sogginess. Also, the longer it sits, the better it tastes, but I wouldn’t keep it in the fridge for longer than one night. Stir before serving.
Recipe Tips & Variations
- Fresh is best: When corn is in season, choose fresh off the cob. It adds a natural sweetness and crisp bite that really makes the salad so delicious!
- Avocado prep tip: After halving and removing the pit, gently scoop the flesh out with a spoon to keep it from bruising or browning too quickly.
- Cilantro swap: If you don’t like cilantro, you can use fresh parsley for a milder flavor.
- Add some protein: Grilled chicken, shrimp, or salmon bites are all great add-ins to turn this into a light but satisfying main dish.
- Dressing twist: Want to switch things up? Try coriander instead of cumin for a different flavor spin. Or stir in a spoonful of plain yogurt for a creamier vinaigrette.
Serving Suggestions
This corn salad is filled with fresh summer flavors and pairs perfectly with grilled lemon chicken or grilled salmon. Try it as a dip or spooned into salmon tacos! It’s also great alongside green chili chicken enchiladas or cheesy steak quesadillas. For a fun party idea, take inspiration from my shrimp guacamole bites and pile the corn salad into tortilla scoops for an easy party appetizer.
Proper Storage
- This salad is best when served within 2 hours of adding the dressing. Keep it chilled and give it a gentle toss before serving.
- If making ahead, store the dressing separately and mix just before serving for freshest flavor.
More Summer Salad Ideas
- Classic Chicken Salad Recipe
- Watermelon Salad
- Avocado Salad
- Macedonian Shopska Salad
- Tex-Mex Chicken Salad
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Corn Salad Recipe
Ingredients
For The Salad
- 3 ears cooked/grilled corn, kernels cut off the cob
- 1 English cucumber, sliced into half moons
- 2 to 3 cups cherry tomatoes, halved
- 2 avocados, peeled, pitted and cubed
- ½ red onion, thinly sliced
- chopped fresh cilantro, for garnish
For The Lime Cumin Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
Instructions
- Combine the salad ingredients. In a large salad bowl, combine the corn kernels, sliced cucumbers, tomatoes, cubed avocados, and red onions. Set aside.
- Make the lime cumin vinaigrette. In a mixing bowl, whisk together the olive oil, lime juice, lemon juice, garlic, cumin, chili powder, salt, and pepper; whisk until well combined.
- Combine. Pour the dressing over the salad; toss gently to combine.
- Refrigerate. Cover the salad bowl with plastic wrap and set it in the fridge for one hour.
- Finish and serve. Remove the corn salad from the fridge, stir, garnish with cilantro, and serve.
Notes
- Corn: If fresh corn off the cob is not available, use 3 to 4 cups frozen (thawed) sweet corn kernels. You may also use canned corn – rinse it well.
- To prep ahead, add avocado and dressing just before serving.
- Add jalapeno or red pepper flakes for heat. For variety, consider other add-ins like bell peppers, black beans, or mango.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love the combination of flavors! So good!
So many fresh summer ingredients that make this salad a one of a kind. I can’t wait to give this a try when I get all the ingredients from my garden.
I can’t wait to chop up the veggies and whisk together than vinegarette! I am drooling over the thought of the lime and cumin mixed together.