Sweet Corn Salad Recipe – Easy Side Dish Recipe

Sweet corn salad is a fantastic addition to any picnic, barbecue, or to serve as a side dish with just about any dinner. It’s light, refreshing, and one of those dishes that doesn’t require any cooking, which makes it super easy to prepare.

In addition, if you are serving this side dish on a hot day you don’t have to worry about it going bad when it’s sitting out on the table. This is a big plus, especially compared to other popular summer sides like potato salad or macaroni salad, which often contain mayonnaise and need to be kept cool to stay safe to eat.

But what I really love about this sweet corn salad is how versatile and quick it is to make. You can make it up in just a few minutes, especially if you use leftover corn on the cob from a previous meal.

Every time I cook fresh sweet corn I always make a few extra cobs. That way I can use the corn in other recipes throughout the week.

And for this recipe all I have to do is cut the kernels off the cob, mix them with a few chopped vegetables and toss everything in a simple homemade dressing.

Easy Homemade Dressing

Don’t worry! You won’t need any fancy ingredients to make the homemade dressing, just a few pantry staples. Before you know it, you will have a delicious side dish that’s perfect for any summer meal.

Not only is this salad easy to prepare, its a dish that pairs well with grilled meats and other dishes typically served at a outdoor cookout. It is a lighter, healthier option than many other side dish options.

So, next time you are preparing to celebrate those summer holidays or are looking for an easy, yet delicious side dish to go with your grilled hamburgers or hot dogs, try this sweet corn salad. It’s simple, delicious, and sure to become a favorite!

Sweet Corn Salad Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

Ingredients

• 1 1/2 cups sweet corn, cooked & cooled
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, sliced in thin strips
• 1/4 small cucumber, diced
• 1/4 large avocado, diced
• 3/4 tablespoon apple cider vinegar
• 3/4 tablespoon extra virgin olive oil
• 1/2 tablespoon lime juice
• Kosher salt, to taste
• Ground black pepper, to taste

More About The Ingredients:

• Sweet corn – Although this recipe calls for leftover corn on the cob, you can use any cooked and cooled sweet corn that you have on hand. Since sweet corn is in season right now plan on using 2 medium size ears of corn to equal 1 1/2 cups of sweet corn kernels.

• Cherry tomatoes – Cut the cherry tomatoes in half so that the inside surface can absorb the dressing. If you use grape tomatoes, cut them in 3-4 sections. You can even use heirloom or slicing tomatoes if you cut them into small wedges.

• Red onion – You can substitute white, yellow, or sweet onions in this recipe. However, the red onion adds more visual appeal to the sweet corn salad.

• Cucumber – Use a small cucumber with a tight seed core. If desired, you can peel the cucumber, but this isn’t necessary. I find that using a pickling cucumber is best as you can use the entire cucumber. However if you use a standard slicing cucumber, use the remaining cucumber to make Cucumber and Onion Salad.

• Avocado – Use a ripe, but slightly firm avocado in this recipe. Because you will be tossing the salad with the homemade dressing, you don’t want to use a mushy avocado. If you use a small avocado you can use one half, but if it is a large avocado use only 1/4 of it.

Homemade Dressing Ingredients

• Apple cider vinegar – The vinegar will give the salad a little tang that is perfectly complimented with the sweetness of the corn.

• Extra virgin olive oil – Be sure to use extra virgin olive oil and not olive oil. It is light and more refreshing when added to a salad.

• Lime juice – I prefer to use fresh lime juice, but feel free to substitute bottled lime juice if desired. The key here is that the lime juice will not only lighten up the salad, but it will also keep the avocado from turning brown.

• Kosher salt and ground black pepper – Add enough salt and pepper per your taste.

Instructions

Although this summer corn salad recipe calls for leftover corn on the cob, you can start with fresh, uncooked sweet corn as well.

You will just need to cook it and let it cool before adding it to the salad. Although I love to make Grilled Sweet Corn, the coolest way to cook it is to either make Instant Pot Corn on the Cob or Air Fryer Sweet Corn.

Once the corn is cooked and cool enough to handle it is time to remove the kernels from the cob. Do this by placing the large end of the cob on top of a small dish that is placed inside a large shallow container.

Then use a sharp knife or corn stripping tool to cut the kernels off the cob. However, be careful not to cut too close to the cob. You want the corn kernels to have very little, if any white on the inside edge.

As you are cutting, the corn will fall in the large dish, preventing a messy clean up later.

However, you could completely skip this step as well by cooking the sweet corn kernels that you bought in the freezer section of your local grocery store.

Once the corn is ready and cooled, add it to a large bowl. Then add the sliced onion, cucumber, and avocado to the bowl with the corn and carefully toss.

Now it is time to make the Sweet Corn Salad dressing.

In a small bowl, mix together the apple cider vinegar, extra virgin olive oil and lime juice. Then pour the dressing over the corn mixture and stir until the dressing has coated the ingredients.

Add salt and pepper to taste. Then cover the bowl and refrigerate for at least 30 minutes before serving.

Enjoy! Mary

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