Summer Fresh Corn Salad

Mounds of corn on the cob adorn every supermarket, grocery store, farmers market, and roadside stand all summer long. Sure, you can buy corn on the cob all year round, but fresh summer corn on the cob is the sweetest and most delicious cob you can get. Enjoy it on a piece of bread with butter, or turn it into a light, refreshing salad you’ll crave all summer long. Our corn salad adds another summer garden favorite with cucumbers and tomatoes. Add a little onion for bite. Avocados are thrown in for creaminess. Then it’s all about those fresh herbs and a simple vinaigrette.

For other equally delicious summer salads, try this avocado caprese salad or this Mediterranean chickpea salad.

Why did you describe us?

  • Fresh corn on the cob is used for the goodness of fresh summer corn.
  • A simple vinaigrette allows the flavors of the vegetables to come through.
  • Fresh basil and mint taste like a cool texture making this a great side dish for a hot day.

Close-up view of a bowl of fresh corn salad with zucchini, mint, tomatoes and more.

This salad is a great addition to a potluck or summer gathering and goes great with any and all types of picnic. They’re also great because they stay crunchy and slightly crunchy even when green salads wilt. Next time you see a fruit and veggie stand, stop by and grab some corn on the cob for a great summer dessert!

Ingredient notes

An overhead view of the ingredients needed to prepare summer corn salad.
  • corn: The corn should be fresh from the cob, but if it is not available, you can use frozen. Make sure the ice is thawed and well drained of all excess moisture if you choose to go this route.
  • tomatoes: Roma tomatoes are preferred because they contain less liquid, but any garden tomato will do, including cherry or grape tomatoes.
  • option: The English variety (long and thin) is preferred due to its thinner skin and less bitter flavour. If you are using a Persian variety (shorter and fatter), peel it first.
  • avocado: It adds creaminess, but can be left out.
  • Red onion: Red is best eaten raw. If the bite is too much for you, you can use sliced ​​green onions instead.
  • Basil and mint: Dried herbs can be substituted for a third of the amount in place of fresh herbs, but for a salad like this, using fresh herbs is highly recommended.

Choose corn

For this recipe you can use yellow, white or sweet corn varieties. If you are using sweet white corn, you can skip the blanching and use it raw.

Examine the peel: Look for a tight, green shell that fits snugly around the ear. Avoid any moldy or dry spots. The silk that emerges from the top should be brown and still a little sticky and not dry.

Check for errors: Make sure there are no holes in the peel, as this may indicate insects getting inside.

Peel off the peel: If suitable for storage, carefully peel off a small portion of the peel to examine the grain. It should be plump and moist.

Avoid dry or shrunken corn: Stay away from ears that look dry or wilted, as they will not be as fresh or flavourful.

Top view of corn salad bowl with tomatoes, zucchini, onions and herbs.

Cut corn from the cob

Make sure to use a sharp knife and be careful! You can place the corn on its side or stand on it and make sure it has a firm grip. Start by cutting one side near the cob. Next, you can rotate the corn and, using a scraping motion, cut the corn row by row or as close as possible.

Storage instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

More delicious corn…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we always provide you with our cooking demonstration. You can find the full collection of recipes on YouTube, Facebook Watch, our Facebook page, or here on our website with their corresponding recipes.

Leave a Comment