If summer had a taste, I’m pretty sure it would be this Corn Salad. Bright yellow kernels, crisp cucumbers, sweet red peppers—it’s basically sunshine in a bowl. Whether you’re packing for a picnic, hosting a backyard BBQ, or just need a quick healthy salad to round out dinner, this fresh corn recipe is a keeper.
One of my favorite things about this salad is how effortlessly it comes together. There’s no cooking, no complicated steps—just a bit of chopping, tossing, and chilling. The lime juice gives it a zesty kick, the olive oil smooths everything out, and the cilantro adds a pop of herbal freshness. Plus, it travels like a champ, making it a dream picnic side dish.
So if you’re looking for a light, colorful dish that tastes like summer and takes less time than brewing a pot of coffee, grab your cutting board—we’re making Corn Salad!
Why You’ll Love This Corn Salad
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Quick & easy – Ready in just 15 minutes.
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Perfect for summer – Refreshing and full of seasonal flavors.
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Versatile – Works as a healthy salad, side dish, or light lunch.
Ingredients
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2 cups (320 g / 11.3 oz) fresh sweet corn kernels (about 3 medium ears)
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1 cup (150 g / 5.3 oz) red bell pepper, diced
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1 cup (150 g / 5.3 oz) cucumber, diced
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1/4 cup (40 g / 1.4 oz) red onion, finely chopped
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1/4 cup (15 g / 0.53 oz) fresh cilantro, chopped
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2 tbsp (30 ml / 1 fl oz) freshly squeezed lime juice
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2 tbsp (30 ml / 1 fl oz) extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Steps to Make It
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Shuck the corn, peel back the husks, and remove the silk.
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Hold the cob upright in a large bowl and slice off kernels with a sharp knife.
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Dice the red bell pepper and cucumber into small, even cubes.
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Finely chop the red onion and roughly chop the cilantro.
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Combine corn, pepper, cucumber, onion, and cilantro in a large mixing bowl.
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In a small bowl, whisk lime juice and olive oil. Season with salt and pepper.
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Pour dressing over the salad and toss gently.
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Cover and refrigerate for at least 30 minutes before serving.
Tips for the Best Flavor
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Fresh is best – If you can, use sweet summer corn straight off the cob.
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Don’t rush the chill time – Letting the salad sit makes the flavors pop.
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Add-ons welcome – Try avocado, black beans, or feta for extra texture and taste.
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Make it ahead – This salad actually tastes even better the next day.
A Story from My Kitchen
I first made this Corn Salad on a sweltering July afternoon when turning on the stove was simply not an option. I had corn from the farmer’s market, some leftover cucumbers, and a lone red bell pepper in the fridge. A quick chop here, a splash of lime juice there, and I had a salad so fresh and colorful that my kids actually asked for seconds (which never happens with anything green). It’s been in our summer rotation ever since.
What to Serve with Corn Salad
This salad pairs beautifully with grilled chicken, burgers, fish tacos, or veggie skewers. For a vegetarian spread, I love serving it alongside black bean burgers and watermelon wedges. If you’re packing it for a picnic, bring along crusty bread and some cheese, and you’ve got yourself an instant summer feast.
How to Store It
Store your Corn Salad in an airtight container in the fridge for up to 3 days. The vegetables will release some liquid over time, so give it a quick stir before serving. If making ahead, you can prepare the veggies and dressing separately, then mix just before serving to keep it extra crisp.
FAQs
Q: Can I use frozen corn?
A: Yes, just thaw and pat it dry before using.
Q: Can I make it spicier?
A: Add diced jalapeño or a sprinkle of chili powder for heat.
Q: Can I use lemon instead of lime?
A: Absolutely—lemon gives it a softer tang but still works great.
Q: Is this salad vegan?
A: Yes! It’s naturally vegan and gluten-free.
The Final Bite
This Corn Salad is everything a summer salad should be—bright, crisp, and full of flavor. Whether you’re serving it at a family cookout, tucking it into a picnic basket, or enjoying it as a quick lunch, it’s a dish that tastes like sunshine in every bite.
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Print
Corn Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and refreshing summer salad made with sweet corn, crisp cucumbers, juicy red bell peppers, red onion, and fresh cilantro, all tossed in a zesty lime and olive oil dressing. Naturally vegan, gluten-free, and ready in just 15 minutes, it’s perfect for BBQs, picnics, or a light lunch.
Ingredients
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2 cups (320 g / 11.3 oz) fresh sweet corn kernels (about 3 medium ears)
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1 cup (150 g / 5.3 oz) red bell pepper, diced
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1 cup (150 g / 5.3 oz) cucumber, diced
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1/4 cup (40 g / 1.4 oz) red onion, finely chopped
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1/4 cup (15 g / 0.53 oz) fresh cilantro, chopped
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2 tbsp (30 ml / 1 fl oz) freshly squeezed lime juice
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2 tbsp (30 ml / 1 fl oz) extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Instructions
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Remove husks and silk from corn. Slice kernels off the cob into a large bowl.
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Dice red bell pepper and cucumber into small, even cubes.
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Finely chop red onion and roughly chop cilantro.
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Combine corn, bell pepper, cucumber, onion, and cilantro in a large bowl.
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In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
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Pour dressing over vegetables and toss gently to coat.
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Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
Fresh corn offers the best flavor, but thawed frozen corn works too.
Add avocado, black beans, or feta for extra texture and taste.
Letting the salad chill enhances flavor.
For spice, add diced jalapeño or chili powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American / Summer