Summer Fresh Corn Salad Recipe

Alright, let’s talk corn. Not the boring canned kind. Not the sad microwave pouch. I’m talking real summer corn — juicy, sweet, kinda pops in your mouth when you bite it. Yeah, that one.

This salad? It’s like a backyard cookout in a bowl. Light. Bright. A little tangy. A little creamy. And packed with so much summer flavor you’ll swear it came straight from your grandma’s garden (even if you’ve never planted anything besides a houseplant you killed).

It’s stupid easy. No fancy skills. No weird ingredients. Just fresh stuff chopped up, tossed together, and dressed like it means something. Which it does. Because this isn’t just a side dish. This is the main event when it’s 95 degrees and you don’t wanna turn on the oven.

Why Our Recipe Works (And Why You Should Make It)

Most corn salads are either too heavy (looking at you, mayo-based ones) or too plain (just corn and salt? Come on). Ours hits the sweet spot — literally and figuratively.

We use a double-vinegar dressing (apple cider + red wine) that zings without burning your tongue. Olive oil keeps it silky. Fresh herbs? Basil and mint — yes, both. They play nice together. Smell amazing. Taste even better.

And the avocado? That’s the secret cheat code for creaminess without dairy. Plus, it makes you feel fancy while eating with your hands.

Bottom line: This tastes like summer. But also… actually good for you? Win-win.

Can This Salad Hold up If I’m Bringing It to A Party Three Hours Away?

Yes. BUT — add the avocado right before serving if you can. Otherwise, it’ll start to brown and get sad. Everything else? Mix it early. Let it sit. The flavors actually get better. Just keep it cold, and save the avocado drama for the last minute.

Ingredients Notes (Because Every Ingredient Has a Job)

Let’s break it down. Not like a science lab. More like we’re standing in the kitchen together, judging avocados.

• 5 ears of fresh corn – This is the star. Don’t skip fresh. Frozen works in a pinch, but fresh off the cob? Unbeatable. Sweet, crisp, juicy. Boil it, grill it, or go raw if it’s super ripe.
• 2 Roma tomatoes, diced – Less watery than big beefsteaks. Hold their shape. Give that deep tomato punch without turning your salad into soup later.
• 1 English cucumber, diced – Skin’s thin, seeds are small. Crisp. Refreshing. Like a splash of cold water in salad form.
• 1 avocado, diced – Creamy texture. Healthy fats. Makes you feel full without feeling gross. Pro tip: Dice it last. Keep it cool. Toss in right before eating.
• ½ red onion, minced – Adds a little bite. A little color. Soak it in cold water for 5 minutes if you hate onion breath. It tones down the sharpness.
• ½ cup fresh basil, chopped – Herbs aren’t garnish here. Basil brings that sweet, almost licorice-but-not-bad thing. Smells like summer nights.
• ¼ cup fresh mint, chopped – Mint wakes everything up. It’s unexpected. It’s bright. It’s what makes people go, “Wait… what’s in this?”
• ¼ cup extra virgin olive oil – Base of the dressing. Rich. Fruity. Glues everything together.
• 3 tbsp apple cider vinegar – Tangy. A little fruity. Not too harsh. Helps balance the sweetness of the corn.
• 1 tbsp red wine vinegar – Adds depth. Like the first one, but more serious. Together? Perfect combo.
• ½ tsp salt + ½ tsp black pepper – Season as you go. Taste. Adjust. Always.

Choosing Corn — Don’t Get Ripped Off

You wanna pick corn like you’re picking a phone plan — carefully, with some suspicion.

Look for:

• Tight husks. Green. Moist.
• Plump kernels you can feel through the husk.
• Brown silks, not black or dry.

Avoid:

• Yellowing husks.
• Dry, brittle ends.
• Kernels that look shriveled when you peek.

And twist one ear off the stalk if you can. If it squeaks when you press a kernel? Good sign. Juicy. Fresh.

No squeak? Walk away.

Cutting Corn Off the Cob — Without Losing a Finger

I’ve done this wrong. I’ve flung corn across the kitchen. I’ve stabbed myself. Don’t be me.

Here’s the trick: Stick the tip of the cob into the hole of a wide bowl. Hold the top. Slice downward with a sharp knife.

The kernels fall into the bowl. Not on the counter. Not into your soul.

Boom. Safe. Clean. Efficient.

Or, if you’re fancy, buy one of those corn cutters. I won’t judge. (Okay, I’ll judge a little.)

How to Make Summer Fresh Corn Salad (Like, Actually Step-by-Step)

1. Boil the corn

Big pot of water. Bring it to a rolling boil. Shuck the corn. Drop it in. Cook 5 minutes. That’s it. You can also grill it for smoky vibes, or skip cooking entirely if the corn’s crazy sweet.

2. Cool & cut

Pull it out with tongs. Let it cool enough to handle. Then slice those kernels off. Into a big bowl.

3. Chop the rest

Tomatoes. Cucumber. Onion. Herbs. Add ‘em all to the bowl.

4. Make the dressing

Small bowl. Whisk olive oil, both vinegars, salt, pepper. Taste it. Too sharp? Add a tiny drizzle of honey. Too oily? More vinegar. Balance is key.

5. Pour & toss

Dressing over the salad. Gently mix. Be nice to the avocado later.

6. Add avocado

Right before serving. Fold it in. Don’t smash it. Nobody likes mushy avocado.

7. Taste. Adjust. Smile.

Need more salt? Add it. More herbs? Go wild. This is your salad now.

Tips (Because I’ve Made All the Mistakes So You Don’t Have To)

• Corn raw? Yes, sometimes. If your corn is ultra-sweet (like, farmer’s market gold), skip boiling. Raw corn is crisp, fresh, almost apple-like. Try it once. You might never boil again.
• Herbs make or break this. Don’t skimp. Wilted herbs? Nah. Use fresh ones, bought that day.
• Dress it an hour ahead? Fine. But wait on the avocado. Seriously. It turns brown. It’s sad.
• Want protein? Add grilled shrimp. Or crumbled feta. Chickpeas work too. Turns it into dinner.
• No fresh herbs? Okay, fine. But please don’t use dried basil. It tastes like lawn clippings. If you must, use a tiny bit of dried oregano. But really — run to the store.
• Serving cold? Chill the bowl first. Keeps everything crisp longer.

Can I Prep This the Night Before?

Yep — but leave out the avocado and dressing. Chop everything, store it covered in the fridge. Next day, toss with dressing, add avocado, and boom — instant summer magic.

Storage Instructions

Leftovers? Lucky you.

Store in an airtight container in the fridge. Best within 2 days. After that, the avocado gets funky, and the herbs wilt.

Dressing might soak in more, so give it a little extra olive oil or vinegar when you re-toss.

Don’t freeze it. Please. It’ll turn into a mushy nightmare. We’ve all been there. Don’t go back.

Final Words

So. Grab some corn. Fire up the stove (or don’t). Chop stuff. Toss it. Eat it outside with your feet in the grass.

That’s summer. And this salad? It’s basically a hug from July.

Summer Fresh Corn Salad Recipe

A bright, fresh summer corn salad made with sweet corn, juicy tomatoes, crisp cucumber, creamy avocado, and a zesty herb dressing. No mayo, no fuss — just real ingredients tossed in a tangy vinaigrette and packed with sunshine flavor. Perfect for cookouts, picnics, or anytime you want a taste of summer in every bite.

Author: Kelsey Perez Cooking Method: Boiling Cuisine: American Courses: Salad

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Prep Time 25 mins Cook Time 5 mins Total Time 30 mins Difficulty: Beginner Servings: 8 Estimated Cost: $ 8 Calories: 163 Best Season: Summer

Ingredients

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• 2 medium Roma tomatoes, diced
• 1 medium English cucumber, diced
• 1 ripe avocado, diced
• ¹⁄₂ medium red onion, finely minced
• 2 medium Roma tomatoes, diced
• 1 medium English cucumber, diced
• 1 ripe avocado, diced
• ¹⁄₂ medium red onion, finely minced
• ¹⁄₂ cup fresh basil, chopped
• ¹⁄₄ cup fresh mint, chopped
• ¹⁄₄ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon red wine vinegar
• ¹⁄₂ teaspoon salt (plus more to taste)
• ¹⁄₂ teaspoon black pepper cup fresh basil, chopped
• ¹⁄₄ cup fresh mint, chopped
• ¹⁄₄ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon red wine vinegar
• ¹⁄₂ teaspoon salt (plus more to taste)
• ¹⁄₂ teaspoon black pepper

Instructions

1. Boil the corn. Bring a large pot of water to a rolling boil. Drop in the shucked corn. Cook for 5 minutes. Remove with tongs and let cool slightly.
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2. Cut the kernels. Stand each cob upright in a wide bowl (stick the tip into the center hole to stabilize). Use a sharp knife to slice downward and remove the kernels. They’ll fall right into the bowl — no mess, no flying corn.
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3. Chop & add veggies. Dice the tomatoes, cucumber, and avocado. Mince the red onion. Add them all to the bowl with the corn.
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4. Herbs go in. Toss in the chopped basil and mint. Smell that? That’s summer calling.
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5. Make the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, red wine vinegar, salt, and pepper. Taste it. Need a little sweetness? A tiny drizzle of honey works magic.
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6. Dress it. Pour the dressing over the salad. Gently toss everything until it’s shiny and well-coated.
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7. Final touch. Add the avocado last. Fold it in gently so it doesn’t turn into guac mid-mix.
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8. Taste & adjust. More salt? A splash more vinegar? Do you. This is your salad. Own it.
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9. Serve. Right away, or chill for an hour to let flavors marry. Either way — enjoy.
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Nutrition Facts

Servings 8

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Amount Per Serving

Calories 163kcal

% Daily Value *

Total Fat 11g17%

Sodium 158mg7%

Potassium 395mg12%

Total Carbohydrate 16g6%

Dietary Fiber 3g12%

Sugars 5g

Protein 3g6%

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Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Raw corn works too! If your corn is super sweet and tender (especially white corn), skip boiling. Just shuck and cut. Raw corn adds a crisp, juicy crunch.
• Grill it for smoky flavor. Throw the cobs on the grill for 8–10 minutes, turning often. Adds a nice charred depth.
• Avocado hack: Add it just before serving to keep it green and pretty.
• Make ahead? Chop everything (except avocado), store covered in the fridge. Dress and add avocado within 30 mins of serving.
• Herb swap? Mint is key here — don’t skip it. But if basil’s not your thing, try cilantro for a Latin twist.

Keywords: Summer corn salad, fresh corn salad, no mayo corn salad, easy side dish, healthy summer recipe