This super simple Summer Corn Salad not only makes every table look festive but it is absolutely bursting with flavor! It takes minimal effort to assemble and delivers a big pop of fresh, bright taste.
How To Make Corn Salad At Home
Summer barbecues are my favorite way to gather with friends and family. I love grilling the main dishes, but I’m always thinking about what sides to bring. This Summer Corn Salad is my go-to—fresh, simple, and a crowd-pleaser every time.
Light, crisp, and full of bright flavors, this salad comes together in under 15 minutes. It’s perfect as a side for grilled meats, a potluck contribution, or an easy weeknight salad. My kids love it, and I think you’ll love it too.
Story time
This recipe actually came from Maegan, a talented chef and videographer I worked with. She prepared this salad often for private chef clients, tailoring it to seasonal requests. The first time I tasted it I was hooked—the freshness and bright flavors instantly brought to mind backyard summer nights and easy, relaxed meals.
Thanks to Maegan for sharing this simple, flavorful salad—it’s become a staple of my summer gatherings.
The Technique
- The Corn: Fresh corn is essential. When corn is in season, choose ears with bright green, slightly damp husks. Avoid yellow, dry husks. Fresh corn has the best sweetness and texture for this salad.
- The Grill: Grilling the corn adds smoky, charred notes that elevate the salad. Husk the ears, preheat the grill to high, and turn the corn until it has even char marks. The grilled flavor pairs beautifully with the fresh mix-ins.
- The Mix-Ins: Keep the salad bright and seasonal. I use halved cherry tomatoes, chopped cilantro, thinly sliced scallions, fresh lime juice and zest, and salt and pepper. Tomatoes add juicy sweetness, cilantro adds herbal brightness, and lime brings acidity to balance the dish. Optional add-ins: finely diced shallot or red onion, crumbled Cotija cheese, ripe avocado, or diced jalapeño/serrano/fresno for heat.
Helpful Tools For This Summer Corn Salad Recipe:
- Citrus Juicer: Makes extracting lime juice quick and easy, and helps get the most flavor.
- A Grill: Any grill will do—propane or charcoal—to give the corn delicious charred flavor.
- A Nice Cutting Board: Useful for prepping tomatoes, herbs, scallions, and for removing kernels from the cob.
Summer Corn Salad
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- Author: Mila Furman
Description
This simple Corn Salad is festive, flavorful, and an ideal summer side. Grilled corn combined with bright tomatoes, herbs, and lime creates a refreshing dish that complements any barbecue or casual meal.
Ingredients
Scale
3 ears of corn, husked
1 pint cherry or grape tomatoes, halved
juice and zest of 1 lime
3 tablespoons finely chopped cilantro
2 scallions, thinly sliced
salt and freshly ground black pepper, to taste
Instructions
- Preheat the grill to high heat.
- Grill the husked corn, turning occasionally, until evenly charred and slightly tender, a few minutes per side.
- Let the corn cool slightly, then use a sharp knife to cut the kernels from the cob.
- In a large bowl, combine the grilled corn kernels, halved tomatoes, chopped cilantro, sliced scallions, lime zest and juice, and a pinch of salt and pepper. Toss to combine.
- Taste and adjust seasoning. If using, gently fold in avocado or crumbled Cotija before serving. Serve at room temperature or chilled.