How to Make an Easy Summer Corn Salad

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

1. 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.
2. Make the dressing: Whisk together lime juice, olive oil, honey/agave, chili powder, salt, and pepper.
3. Toss: In a large bowl, combine corn, tomatoes, cucumber, onion, and herbs. Drizzle with dressing and toss gently.
4. Fold in avocado and feta.
5. Chill: Let it rest in the fridge for 20 minutes before serving.

How to Make an Easy Summer Corn Salad

Recipe by The Slow Table Team

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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)

• 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.