Summer meals don’t get any brighter, fresher, or more satisfying than this Summer Fresh Corn Salad. Imagine sweet corn kernels tossed with juicy tomatoes, refreshing cucumber, creamy avocado, a burst of basil and mint, and gently dressed with a tangy vinaigrette. It’s the perfect answer for those nights when you need something quick but crave something utterly delicious. Whether you’re prepping it for a picnic, a quick dinner side, or even making it your main, this salad comes together in just around 30 minutes and leaves you feeling good.

Why You’ll Love This Recipe

  • So Quick and Effortless: Splitting your prep between a little boiling and a little chopping, you’ll have this on your table in no time. It’s truly weeknight magic!
  • Ridiculously Fresh: Every bite bursts with the natural sweetness of corn and the cool crunch of cucumber, balanced perfectly by creamy avocado and fragrant herbs.
  • Super Versatile: Serve it as a side, pile onto greens for a hearty salad, or scoop it up with tortilla chips.
  • Healthy Comfort Food: With plenty of veggies and a simple olive oil vinaigrette, you’re getting wholesome goodness with every forkful.
  • No-Fuss Ingredients: Everything here is either pantry staple or fresh produce, and you can easily swap according to what you have on hand.

Ingredients You’ll Need

Here’s what makes this salad irresistible, and how each ingredient plays its part:

  • Fresh Corn: The star! Use sweet, in-season corn for maximum flavor. Boil it for extra tenderness or skip cooking if you want an even quicker salad with crisp texture—super sweet white corn is especially delicious raw.
  • Roma Tomatoes: Provide juiciness and a mild acidity that plays beautifully with the fresh corn and herbs.
  • English Cucumber: Adds crisp freshness, making every bite extra refreshing. English cukes don’t need peeling, which saves time!
  • Avocado: Creamy and rich, it balances the zing of the vinaigrette and the sweetness of the corn.
  • Red Onion: Minced finely for flavor, it gives gentle sharpness without overpowering the other veggies.
  • Fresh Basil: Absolutely essential! It brings a peppery sweetness and that unmistakable summer aroma.
  • Fresh Mint Leaves: Adds a cool, peppery pop that takes this salad to another level. Don’t be shy with the mint!
  • Extra Virgin Olive Oil: Builds the base of the vinaigrette and keeps the salad light and luscious.
  • Apple Cider Vinegar & Red Wine Vinegar: The duo brings brightness and a gentle tang to round out every bite. Apple cider vinegar lends a subtle fruitiness; red wine vinegar deepens the flavor.
  • Salt & Black Pepper: To heighten and balance all the glorious flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This salad is wonderfully adaptable:

  • Go Grill-Style: Grill the corn for a hint of smokiness before slicing off the kernels.
  • Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a main-course salad.
  • No Avocado? Crumbled feta offers a fabulous creamy-salty swap, or try diced mozzarella.
  • Different Herbs: Swap basil and mint for cilantro and parsley for a whole new flavor.
  • Make It Spicy: Add a chopped jalapeño or a sprinkle of chili flakes to give it a kick.
  • All About Veggies: Radishes, bell peppers, or snap peas add even more crunch and color.

How to Make Summer Fresh Corn Salad

Step 1: Cook the Corn (or Don’t!)

Bring a large pot of water to a boil, drop in your shucked ears of corn, and boil for 5 minutes. Scoop them out, pat them dry, and let them cool just enough to handle. Using a sharp knife, slice those plump kernels off the cob into your mixing bowl.

Short on time? If your corn is super fresh and sweet, there’s absolutely no need to cook—just cut the kernels right from the cob, saving even more minutes and preserving incredible crunch!

Step 2: Prep the Good Stuff

Dice your roma tomatoes, English cucumber, and avocado. Mince half a red onion nice and fine so you only get the best bits of flavor. Into the bowl they go, along with a generous handful of chopped basil and mint.

Step 3: Make the Vinaigrette

In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper until perfectly blended. Taste and adjust as you like!

Step 4: Toss and Taste

Pour the magical vinaigrette all over your bowl of goodness. Toss gently so everything’s coated but your avocado stays nicely intact. Take a quick taste and tweak the salt and pepper to your liking—you’re ready to serve!

Pro Tips for Making the Recipe

  • Select the Best Corn: The fresher, the better—seek out vibrant green husks and plump kernels. If buying ahead, store corn in the fridge to preserve its sweetness.
  • Don’t Overmix: When you add the dressing, be gentle, especially with the avocado, to keep it from turning to mush.
  • Let It Sit: If you have an extra five minutes before serving, let the salad rest. This allows the flavors to meld together, especially with the herbs infusing every bite.
  • Serve Chilled or at Room Temp: Either works, but if serving in hot weather, chilled is so refreshing.

How to Serve

This Summer Fresh Corn Salad is perfect for just about every occasion. Serve it alongside grilled meats at a barbecue, pile it onto a bed of leafy greens for a more substantial salad, or create the ultimate picnic spread with sandwiches and fresh bread. It’s also a genius pairing for seafood—try it with baked salmon or grilled shrimp. For a party, spoon into mini cups for a chic appetizer, or keep it rustic in a big serving bowl with tortilla chips nearby for scooping.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually improve as they mingle, but the avocado might start browning after day two.

Freezing

Not recommended—the fresh vegetables and herbs lose their texture and flavor when thawed.

Reheating

No reheating needed—this is one of those salads that shines served cool or at room temperature.

Tip: If you know you’ll be making extra to enjoy later, wait to add the avocado and herbs just before serving to keep them fresh.

FAQs

  1. Can I make this salad ahead of time?

    Yes, you can prep almost everything in advance. Simply hold off on adding the avocado and fresh herbs until right before serving for the freshest taste and appearance. The vinaigrette can be made a day ahead and stored separately.

  2. Is it okay to use canned or frozen corn instead of fresh?

    While fresh corn gives the best flavor and crunch, canned or thawed frozen corn will work in a pinch. Just drain well and pat dry if using canned, or defrost and dry if using frozen. You won’t get quite the same bright, crisp results, but it will still be tasty.

  3. What if I don’t have fresh basil or mint?

    Feel free to swap in other leafy herbs like cilantro or parsley. Even a little dill can make for an interesting twist—just use what’s on hand and what you love!

  4. Will the avocado turn brown in the salad?

    Avocado exposed to air eventually browns, but the acidity from the vinaigrette helps slow that down. If prepping in advance, add the avocado at the last minute, or toss the diced pieces in a little lemon juice before mixing in.

Final Thoughts

This Summer Fresh Corn Salad deserves a spot in your regular rotation. It’s speedy, stunning, and positively packed with vibrant flavors—a celebration of peak-season produce with almost no effort. Go ahead and give it a try; you’ll be amazed at how a few simple ingredients can taste so spectacular. Don’t hesitate to mix in your favorite twists or use what you have on hand. Here’s to celebrating the freshest flavors, anytime you need a quick and happy meal!

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Summer Fresh Corn Salad Recipe

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  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Summer Fresh Corn Salad is a vibrant and refreshing dish packed with juicy corn kernels, ripe tomatoes, crisp cucumber, creamy avocado, and a mix of fresh herbs tossed in a tangy vinaigrette. It’s perfect for picnics, barbecues, or as a light, healthy summer side. Quick to assemble and bursting with summer flavors, this salad is a crowd-pleaser and naturally vegetarian and gluten-free.

Ingredients

Units Scale

Corn and Vegetables

  • 5 ears fresh corn, shucked
  • 2 medium roma tomatoes, diced
  • 1 medium English cucumber, diced
  • 1 medium avocado, diced
  • 1/2 medium red onion, minced

Fresh Herbs

  • 1/2 cup chopped fresh basil
  • 1/4 cup fresh mint leaves, chopped

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the Corn: Bring a large pot of water to a boil over high heat. Shuck the fresh corn and remove all silk. Carefully add the ears of corn to the boiling water and boil for 5 minutes. Use tongs to remove the corn from the water and pat dry. Holding each cob vertically, use a sharp knife to cut the kernels from the cob and place them into a large mixing or serving bowl.
  2. Prepare the Vegetables and Herbs: Dice the roma tomatoes, English cucumber, and avocado. Mince the red onion. Add the diced tomatoes, cucumber, avocado, and minced red onion to the bowl of corn. Add the chopped fresh basil and chopped fresh mint leaves to the bowl as well.
  3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper until well combined.
  4. Assemble the Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss everything together until all the vegetables and herbs are evenly coated in the vinaigrette. Taste and adjust seasoning with additional salt and pepper if desired.

Notes

  • Fresh corn can also be eaten raw—just shuck and slice off the kernels if using super sweet white corn, skipping the boiling step entirely for an even quicker salad.
  • Add other summer vegetables like bell pepper or zucchini for extra crunch.
  • This salad is best served the same day, but leftovers can be stored in the refrigerator for up to a day; add avocado just before serving to minimize browning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 163
  • Sugar: 5g
  • Sodium: 158mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.004g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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