This Corn Salad recipe embraces the summer season with fresh corn, bell pepper, basil, and a homemade creamy dressing. It’s so easy to make and great for a light lunch, side dish, or potluck!
Whenever I spot fresh corn in the store, I get so excited! Corn, watermelon, barbecue ribs. The epitome of summer.
This summer corn salad recipe is one of my favorite sides when fresh corn is in season, and perfect to bring along to a potluck just by doubling all the ingredients.
Corn Salad Recipe
The salad incorporates simple, fresh, flavorful ingredients that will have you craving it, long after you’re finished eating! Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Corn: Fresh, sweet corn for this salad! (Although not quite as good, frozen or canned corn can be used. See note below.)
- Red bell pepper: The bright color, sweetness, and crunch of raw red bell peppers compliment the corn perfectly.
- Basil: There’s nothing quite like fresh basil. It’s a pungent herb, but has a great balance of savory and sweet. Dried basil just won’t cut it here.
- Olive oil: Used to coat the corn, adding richness and flavor.
- Salt and Pepper: To taste, for flavor so the food pops!
- Dressing: The salad is coated in a simple, but fantastic dressing made up of salt, pepper, Italian seasoning, cayenne, garlic, mayonnaise, red wine vinegar, olive oil, and a pinch of sugar to balance out the acidity.
Possible Recipe Variations
- Use frozen or canned corn: Sadly, corn isn’t in season all year long. But you can still make this anytime! Replace the fresh corn with frozen (defrosted) corn or canned corn (drained thoroughly.) They both should be patted dry, so there’s no excess moisture. Then char the kernels in a skillet.
- Toss in some feta cheese: Crumbled feta cheese is a delicious salty addition.
- Add in avocado: Stir in some fresh avocado, sliced or cubed.
- Sprinkle in red onion: Raw red onion has a mild and subtle peppery flavor that would be delicious.
Make Ahead and Proper Storage
This recipe is great for making ahead of time. You can combine everything and store in the refrigerator in a tightly sealed container up to 2 days beforehand. Or prep everything, but keep the vegetables and dressing separate, then toss right before serving. I also recommend adding in the basil right before serving.
What Goes with Corn Salad
How to Make Corn Salad
It’s so easy to make this summer corn salad. You’ll start by grilling the corn and then removing the kernels. They get mixed together with the other ingredients and coated in the dressing. To make this recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and possible variations.
Other Corn Recipes We Love!
Summer Corn Salad
For the Salad
- 5 ears fresh corn , shucked and silks removed
- 2 tablespoons extra-virgin olive oil
- salt and pepper , to taste
- 1 medium red bell pepper , ribs removed, diced
- 5 large fresh basil leaves , julienned
For the Dressing
- 1/4 teaspoon pepper
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon dried Italian seasoning
- 1/2 teaspoon granulated sugar
- pinch of cayenne , or more to taste
- 1 cloves garlic , finely mined
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon water
- Preheat a gas grill to high. Generously oil the grates.
- Drizzle the corn with the olive oil and sprinkle with some salt and pepper. Place on the grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Transfer to a cutting board and allow to cool.
- Once cool enough to handle, remove the kernels off the cob and place in a large bowl. Add in the bell pepper and basil.
- In a medium bowl, whisk together all the ingredients for the dressing. Taste and adjust, if necessary. Drizzle the dressing over the corn mixture and gently combine.
- Serve and enjoy!
- Possible Additions: Crumbled feta cheese, diced red onion, and creamy diced avocado are all good in this salad, as well.
- NOTE: When corn isn’t in season, you can use 5 cups frozen (defrosted) corn or canned corn (drained thoroughly.) They both should be patted dry, so there's no excess moisture. Then char the kernels in a skillet. You can also use this method with fresh corn if you don't own a grill.