Name: Recipe "Corn Salad"
Prep time: 10 min
Total time: 10 min
Ingredients: 2 ears sweet corn (shucked); 1 pt cherry or grape tomatoes (halved); 1 large avocado (chopped); 0.25 cup cilantro (chopped); 2 green onions (sliced); 1 tbsp olive oil; 1 lime (juiced); to taste kosher salt and black pepper

These come up often alongside this one: Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing, Strawberry Watermelon Cucumber Salad, and Green Goddess Salad.

Why This Fresh Corn Salad Is My Go-To Summer Side

I make this corn salad every summer when sweet corn hits the farmers market. The raw kernels are so juicy and crisp that cooking them feels like a waste. Toss in creamy avocado, ripe tomatoes, and a squeeze of lime, and you’ve got a bowl that tastes like sunshine. It’s the kind of side dish that disappears before the burgers come off the grill.

3 Reasons You’ll Love This Easy Corn Salad

No cooking required. You don’t even turn on the stove. Just cut the corn off the cob and toss everything together.
Fresh raw corn is sweet and crunchy. In-season corn is naturally tender and sugary, so it needs zero heat to shine.
Ready in 10 minutes flat. This is the fastest summer side dish you’ll make all season.

Key Ingredients for This Fresh Corn Salad

Fresh sweet corn, Look for ears with bright green husks and plump, milky kernels. The fresher the corn, the sweeter and crunchier your salad will be.
Avocado, Choose one that yields slightly to gentle pressure but isn’t mushy. A ripe avocado adds creamy richness that balances the tangy lime.
Lime, Use a fresh lime, not bottled juice. The bright acidity is essential. Roll it on the counter before cutting to get more juice out.

Kitchen Tools for This No-Cook Corn Salad

Sharp chef’s knife, Essential for cleanly cutting kernels off the cob and halving tomatoes.
Cutting board, A sturdy board with a groove to catch corn kernels is helpful.
Large mixing bowl, Big enough to toss everything without spilling.
Citrus juicer (optional), Makes squeezing the lime easier and gets every drop.

Tips for Making the Best Corn Salad

Once the corn is off the cob, dump it into a large bowl. Add halved cherry tomatoes, chopped avocado, sliced green onions, and cilantro. Drizzle with olive oil and the juice of one lime, that’s all the dressing you need. Stir gently so you don’t smash the avocado. Season with salt and pepper to taste.

If you’re making this ahead for a party, hold off on the avocado until just before serving. The rest of the ingredients hold up fine for a few hours in the fridge. Just give it a quick stir and add the avocado at the last minute.

How to Cut Corn Off the Cob for This Salad

Start with shucked corn, that means pull off the outer leaves and all the silky threads. Stand an ear on its flat cut end on a cutting board. Hold the tip steady and slice straight down with a sharp knife, cutting between the kernels and the cob. Try to get as much kernel as you can without digging too deep, or you’ll end up with tough bits. Rotate and repeat until the cob is bare.

If you have a bundt pan or angel food cake pan, there’s a neat trick: set the cut end of the corn in the center hole, then slice down. The kernels fall right into the pan. Either way, you’ll have a pile of fresh corn ready to go.

Fresh Corn vs Frozen or Canned for This Salad

I really encourage you to use fresh sweet corn here. The raw kernels are crisp, juicy, and naturally sweet, that’s what makes this salad special. But if fresh corn isn’t available, you can use frozen corn (thaw it first and pat dry) or canned corn (drain it well). The texture won’t be quite the same, and you’ll lose some of that fresh crunch, but the salad will still be tasty. Just don’t cook the frozen corn, it’s already been blanched.

Corn Salad Variations to Try

Not a cilantro fan? Swap in fresh basil instead. For a little tang, crumble feta or queso fresco over the top. Red onion works just as well as green onion if that’s what you have. Want to bulk it up? Stir in a can of drained black beans or chickpeas for extra protein. If you like heat, toss in a diced jalapeño. And if you’re feeling snacky, serve this salad with tortilla chips, it makes a killer dip.

What to Serve with Corn Salad

This salad is a natural partner for anything off the grill, burgers, hot dogs, grilled chicken, or steak. It also works beautifully alongside tacos or fajitas. For a light summer meal, pile it on a plate with some watermelon and call it dinner. And don’t forget: it’s perfect for potlucks and pool parties because it travels well and needs no reheating.

How to Store Leftover Corn Salad

This salad is best the day you make it, but leftovers will keep in an airtight container in the fridge for up to 2 days. The avocado may brown a little, but a squeeze of fresh lime juice can help slow that down. Give it a stir before serving again.

Corn Salad FAQs

Can I make this corn salad ahead of time?

You can prep most of the ingredients a few hours ahead. Cut the corn, halve the tomatoes, slice the green onions, and chop the cilantro. Store them in the fridge. Wait to add the avocado and the lime juice until just before serving so the avocado stays bright and creamy.

How do I keep the avocado from turning brown?

The lime juice in the dressing helps slow browning. If you’re making the salad ahead, add the avocado at the last minute. You can also toss the chopped avocado with a little extra lime juice before mixing it in.

Can I use canned corn instead of fresh?

Yes, but drain it very well and pat it dry with paper towels. Canned corn is softer and less sweet than fresh, so the salad will have a different texture. If you can, stick with fresh or frozen for the best results.

Is this corn salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any add-ins like black beans or chickpeas if you’re using canned, some brands may have cross-contamination, but most are safe.

Can I add protein to make it a main dish?

Absolutely. Stir in a can of drained black beans or chickpeas, or add grilled shrimp, chicken, or steak on top. The salad is sturdy enough to hold up to extra ingredients.

Recipe

Corn Salad

This easy corn salad is made with fresh sweet corn, tomatoes, avocado, onion, and cilantro. It only takes a few minutes to make and is a great side dish to any summer meal!

easyVegan

10 min

Prep Time

10 min

Total Time

Servings

American

Cuisine

37 kcal

Calories

Ingredients

Servings

2 ears sweet corn, shucked
1 pt cherry or grape tomatoes, halved
1 large avocado, chopped
0.25 cup cilantro, chopped

2 green onions, sliced
1 tbsp olive oil
1 lime, juiced
to taste kosher salt and black pepper

Instructions

1
With a sharp knife, cut the kernels off the cob, cutting close to the cob.

2
Place the corn kernels in a large bowl, you don't have to cook the corn. Add the tomatoes, avocado, cilantro, and green onions. Drizzle with olive oil and lime juice and stir gently. Season with salt and pepper, to taste. Serve immediately.

Nutrition (per serving)

37kcal

Calorie breakdown

Protein3%1 kcal

Fat90%35 kcal

Carbohydrates7%3 kcal

How this was calculated — 6 of 8 ingredients matched

large avocadoAvocados, raw, Florida1 kcal

cilantroCoriander (cilantro) leaves, raw14 kcal

green onionsOnions, young green, tops only1 kcal

olive oilOil, corn, peanut, and olive133 kcal

limeLimes, raw0 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 20 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, No-Cook, summer, vegan, vegetarian

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