If summer had a flavor, this corn salad might be it. Fresh, sweet corn—cut straight off the cob—tossed with juicy cherry tomatoes, crunchy cucumbers, and a zesty lime dressing… it’s basically sunshine in a bowl. Whether you’re hosting a backyard BBQ or just want something light and easy for lunch, this summer corn salad is a must-try.
It’s quick. It’s fresh. And it just screams “summer.”

Why You’ll Love This Corn Salad
- Super quick—done in under 20 minutes
- Uses simple, fresh ingredients
- Naturally gluten-free + easily made vegan
- Great for meal prep, BBQs, or potlucks
- Crunchy, colorful and totally refreshing
Ingredients
- 4 ears of fresh corn (or 3 cups frozen/canned, drained)
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/2 avocado, diced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
- 1/3 cup feta cheese (optional or use vegan feta)
Lime Vinaigrette
- Juice of 2 limes (about 3 tbsp)
- 2 tbsp olive oil
- 1 tsp honey or agave
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
Instructions
- Prep the corn: Boil fresh corn for 3–4 minutes or grill until slightly charred. Let cool, then slice off the kernels. If using frozen or canned corn, thaw or rinse and drain well.
- Make the dressing: Whisk together lime juice, olive oil, honey/agave, chili powder, salt, and pepper.
- Toss: In a large bowl, combine corn, tomatoes, cucumber, onion, and herbs. Drizzle with dressing and toss gently.
- Fold in avocado and feta.
- Chill: Let it rest in the fridge for 20 minutes before serving.
How to Make an Easy Summer Corn Salad
4
servings30
minutes40
minutes300
kcalIngredients
4 ears of fresh corn (or 3 cups frozen/canned, drained)
1 cup cherry tomatoes, halved
1 cup English cucumber, diced
1/3 cup red onion, finely chopped
1/2 avocado, diced (optional)
1/4 cup fresh cilantro or parsley, chopped
1/3 cup feta cheese (optional or use vegan feta)
- For the dressing
Juice of 2 limes (about 3 tbsp)
2 tbsp olive oil
1 tsp honey or agave
1/2 tsp chili powder (optional)
Salt and pepper to taste
Directions
- Prep the corn: Boil fresh corn for 3–4 minutes or grill until slightly charred. Let cool, then slice off the kernels. If using frozen or canned corn, thaw or rinse and drain well.
- Make the dressing: Whisk together lime juice, olive oil, honey/agave, chili powder, salt, and pepper.
- Toss: In a large bowl, combine corn, tomatoes, cucumber, onion, and herbs. Drizzle with dressing and toss gently.
- Fold in avocado and feta.
- Chill: Let it rest in the fridge for 20 minutes before serving.
Variations and Tips
- Add black beans for more protein
- Use lemon instead of lime if that’s what you have
- Spice it up with jalapeños or hot sauce
- Add Greek yogurt to the dressing for a creamy twist
- Leave out the feta to keep it dairy-free
What to Serve It With
This corn salad goes great with grilled chicken, veggie burgers, fish tacos, or even just a side of chips.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If using avocado, add it fresh when serving to prevent browning.