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–+ servings
Square overhead shot of a healthy and fresh corn salad in a blue serving bowl.
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5 from 2 votes

Summer Corn Salad

This fresh corn salad combines sweet corn, crisp vegetables, and a simple honey vinaigrette for a light and colorful summer side dish.
Course Salad
Cuisine American
Keyword corn salad, corn salad recipe, easy corn salad, summer corn salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 cups
Calories 125kcal
Author Blair Lonergan

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.
    Corn kernels in a bowl.
  • Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
    2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt
    Honey vinaigrette in a glass mason jar.
  • Place all of the vegetables in a large bowl.
    2 cups corn kernels, 1 cup halved grape tomatoes, 1 cup diced zucchini, ½ cup diced celery, ½ cup diced sweet bell pepper, ¼ cup diced red onion
    Corn salad with fresh veggies in a mixing bowl.
  • Pour dressing over top and gently toss to coat.
    Adding the vinaigrette to the salad.
  • Cover and refrigerate until ready to serve.
    Horizontal overhead shot of a healthy and fresh corn salad in a blue serving bowl.

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

Serving: 1cup | Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 496mg | Potassium: 296mg | Fiber: 3g | Sugar: 9g | Vitamin A: 839IU | Vitamin C: 30mg | Calcium: 17mg | Iron: 1mg