This fresh corn salad is packed with sweet corn, crisp summer vegetables, and a simple honey vinaigrette dressing. It’s a light, colorful side dish that’s perfect for cookouts, potlucks, and easy family dinners all summer long!
More Summer Corn Recipes:
Before You Get Started
Keep these simple tips in mind for the best corn salad:
- Fresh summer corn delivers the best flavor, but frozen corn works well too.
- Dice the vegetables into small, similar-sized pieces for the best texture.
- Let the salad chill before serving so the flavors have time to blend.
How to Make Corn Salad
This easy corn salad comes together in about 15 minutes and is mostly a matter of chopping and tossing. It’s one of my favorite ways to use fresh summer produce!
Step 1: Prepare the Corn
If you’re using fresh corn, cook it briefly until tender and allow it to cool. If you’re using frozen corn, simply thaw and drain it well.
Fresh corn is especially sweet during the summer months, but frozen corn is a great shortcut when fresh isn’t available.
** Tip: Have leftover grilled corn from a cookout? Cut the kernels off the cob and use them here. The smoky flavor is delicious.
Step 2: Make the Dressing
Combine the olive oil, honey, vinegar, salt, and pepper in a jar with a lid. Shake until smooth and well blended.
The dressing is simple, but it adds just the right balance of sweetness and acidity without overwhelming the fresh vegetables.
** Tip: Taste the dressing before adding it to the salad. If you prefer a tangier flavor, add a splash more vinegar.
Step 3: Combine the Vegetables
Place the corn, tomatoes, zucchini, celery, bell pepper, and red onion in a large bowl.
Step 4: Toss and Chill
Pour the dressing over the vegetables and toss gently until everything is coated.
You can serve the salad immediately, but I think it’s even better after chilling for a bit in the refrigerator.
Serve It Alongside:
Corn Salad vs. Creamy Corn Salad
While both recipes start with sweet corn, they’re actually quite different.
This corn salad is light, crisp, and loaded with fresh vegetables tossed in a simple honey vinaigrette. My creamy corn salad, on the other hand, includes bacon and a rich mayonnaise-based dressing. Both are delicious, but this version is especially refreshing on hot summer days when you want something lighter.
Storage and Make-Ahead Tips
Make Ahead: Prepare the salad up to 1 day in advance. If you’re making the salad well in advance, you can store the vegetables and dressing separately and toss everything together just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Freezing: I do not recommend freezing this salad since the vegetables will lose their texture when thawed.
Frequently Asked Questions
Can I use frozen corn in corn salad?
Absolutely! Thawed frozen corn works very well in this recipe. Just drain away any excess moisture before adding it to the bowl.
Do you have to cook corn before making corn salad?
No. Fresh sweet corn can be enjoyed raw, lightly cooked, or grilled. Any of those options work well here. If you like the corn kernels slightly softer and more tender, it’s best to boil or steam them for a few minutes before assembling the salad.
Is raw corn safe to eat?
Yes. Fresh sweet corn is perfectly safe to eat raw and has a crisp, juicy texture that works beautifully in salads.
Can corn salad be made ahead of time?
Yes. In fact, the flavors improve after the salad has a chance to chill for a while in the refrigerator. If you’re making the salad more than a few hours ahead, you might want to wait to toss it with the dressing until closer to serving time (otherwise the vegetables will start to soften).
What vegetables go well in corn salad?
Tomatoes, zucchini, cucumbers, celery, bell peppers, onions, and avocado are all excellent additions to a fresh corn salad.
More Fresh Summer Salads
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Summer Corn Salad
Ingredients
For the Salad:
- 2 cups corn kernels (fresh or frozen, thawed is fine)
- 1 cup halved grape tomatoes
- 1 cup diced zucchini (about 1 small zucchini)
- ½ cup diced celery
- ½ cup diced sweet bell pepper (any color is fine)
- ¼ cup diced red onion
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- If you're starting with fresh corn, boil or steam until tender, about 3-5 minutes. If starting with frozen corn, thaw, drain, and let stand until it comes to room temperature.
- Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
- Place all of the vegetables in a large bowl.
- Pour dressing over top and gently toss to coat.
- Cover and refrigerate until ready to serve.
Notes
- Fresh or frozen corn both work well.
- Raw, cooked, or grilled corn can be used.
- Dice vegetables into similar-sized pieces for the best texture.
- Add diced cucumber for extra crunch.
- Add avocado just before serving.
- Fresh basil, parsley, or cilantro are delicious additions.
- Store leftovers in the refrigerator for 2-3 days.
- Do not freeze.
- For the best flavor, chill before serving.
- Toss with dressing shortly before serving if making ahead.
Nutrition
Originally published in June, 2018, this post was updated in July, 2026.
This look like the ultimate salad, Blair! I can’t get enough of fresh corn in the summer, so I’m loving this. Such a great idea to add in zucchini and tomatoes, too. Sounds so fresh and delicious! Pinned!
Thanks, Gayle! I totally agree — we can’t get enough corn at this time of year either! 🙂
This summery salad is so colorful and inviting! Fresh corn is a real treat in the summer. Love this a hundred times over!
Thanks, Jen! 🙂
Oh my this salad looks amazing and fresh! Love all those ingredients and wish I had a nice big bowl right now! I could eat this all day every day! Happy Weekend! 🙂
I’m like you — I could eat this whole bowl! It’s really good with some tortilla chips to scoop it up! 🙂
Absolutely LOVE this salad!! The perfect mixture of all those delicious summer veggies..definitely grabbing the recipe to make SOON! 🙂
Thanks, Anna! It’s so simple, but such a great combination of flavors! Hooray for summer! 🙂
That salad looks delicious Blair – my kids would love it! Corn is always a winner in the summer!
Thanks, Stacey! It’s definitely a great healthy, kid-friendly option! 🙂
not only will kids eat this because of the love of corn, but that color! look at it! so inviting and nourishing. YUM!
So true, Lindsay! The rainbow of colors is so appealing to little ones!
This is probably the perfect salad for the summer. The zucchini blends much better than I expected with the rest of the veggies. I am sure that this salad will become a weekly regular by the end of the summer.
Thanks so much!
This is an easily overlooked recipe. I had copied it out a few years ago and didn’t get around to trying it until this week when I went a little crazy buying fresh produce from our local orchard. This looks so pretty but at first glance seems too “simple” to be impressive. Have to say we were bowled over by this combination and the simple dressing is perfect. Makes a great side dish to grilled steak (which is what I served) and I’ll bet it’d be a great foil for spicy Mexican food. Love the freshness of this dish, and especially enjoyed the addition of zucchini which to me really shines in its uncooked form. You can be sure this dish will be on our table in the future–especially in the summer when fresh corn is available. Great recipe–flavorful, colorful, light. Will need to try your other “Summer Corn Salad” that has bacon, mayo in it. Thanks for another excellent recipe, Blair!
Thank you, Norma! I’m so glad that you enjoyed it. 🙂
I made this for dinner last night. So delicious and colorful! Looking forward to having it again today.
Wonderful! Thanks for letting me know, Judith!
Finally had time to read your Sunday blog just now. I had just made your Summer Corn Salad for the first time about 7 hours ago for Sunday dinner. I have had the recipe for some time but just never made it. It is a keeper! So easy to make, lovely colors and the dressing with the honey just added a perfect touch. I did add diced avocado right before serving as an option that my older recipe from you suggested and it was a hit with my children and me. But the salad would have been great even without the avocado. I wait eagerly for Sunday to get your recipes, book selection and last but n least news about your family. Thank you for 7+ years of
“wonderfulness”.
This totally made my day, Mici! Thank you so much for letting me know. 🙂
Great recipe for corn salad, delicious.
Thank you, Aria!