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+ servings

Summer Corn Salad

A light, fresh, and easy summer corn salad is the perfect way to enjoy the season's produce!
Course Salad, Side, Side Dish
Cuisine American, Southern
Keyword corn salad, corn salad with mayo, creamy corn salad, fresh corn salad, summer corn salad
Prep Time 15 minutes
Cook Time 4 minutes
Cooling Time 1 hour
Total Time 1 hour 19 minutes
Servings 6 cups
Calories 201kcal
Author Blair Lonergan


  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon ground dry mustard
  • 4 cups corn, fresh or frozen (about 6 medium ears)
  • 1 cup halved cherry tomatoes
  • 1 green bell pepper, seeded and finely diced
  • ½ cup finely diced red onion
  • 2 slices thick-cut bacon, cooked crisp and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon minced fresh dill
  • Kosher salt and black pepper, to taste


  • Steam or boil the corn until crisp-tender (about 3-5 minutes). Drain and cool to room temperature.
  • In a medium bowl, whisk together sour cream, mayonnaise, vinegar and dry mustard until combined.
  • In a large bowl, toss together corn, tomatoes, bell pepper, red onion, bacon, basil and dill. Stir in the dressing and toss to coat. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.


  • While fresh is my preference, you can substitute with frozen corn. I find that thawed, frozen corn is softer than fresh corn, so you might not need to cook it as long. In fact, you might prefer to just use the thawed frozen corn without cooking it at all.
  • Add diced avocado to the salad.
  • Stir in some crumbled feta cheese for a salty, tangy, creamy addition to the salad.
  • Fresh herbs are always best, but you can substitute with dried herbs in a pinch. You'll need about 1 teaspoon of dried basil and ¼ teaspoon of dried dill.
  • Feel free to use different herbs as well! Chives, thyme and parsley would all be great!
  • If you're using regular bacon instead of thick-cut bacon, increase the amount to 3 slices.
  • Make this fresh corn salad recipe during the summer months when you have access to the best, most flavorful produce.
  • Cook the corn just until it's crisp-tender. I find that 3 ½ minutes is my preference in the microwave, but your corn may need anywhere from 3-5 minutes. It's a matter of personal taste, but you don't want to overcook the corn or it will be soft and mushy. Some firm texture and a little bit of sweet crunch is ideal!
  • If making the salad in advance, wait to stir in the basil, dill and bacon until just before serving. This way the bacon doesn't get soggy and the herbs stay bright green.


Serving: 1cup | Calories: 201kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 324mg | Potassium: 301mg | Fiber: 3g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg