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Corn Salad

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salads•american•vegetarian, vegan, gluten-free
25 minutes•6 servings•

Ingredients

  • 6 ears corn on the cob – kernels cut from cob
  • 2 cups cherry tomatoes – halved
  • 1 medium red bell pepper – small dice
  • 1/2 cups red onion – finely chopped (~0.5 medium red onions)
  • 1 small jalapeño – seeded and minced
  • 1/2 cups fresh basil leaves – chopped
  • 1/4 cups fresh flat-leaf parsley – chopped (~0.5 n/a parsleys)
  • 1/4 cups extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice – freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp granulated sugar
  • 1 clove garlic – finely grated
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper – freshly ground
Corn Salad

Instructions

1. Shuck the corn and cut the kernels from 6 ears; collect them in a large mixing bowl.

2. Add 2 cups halved cherry tomatoes, 1 medium red bell pepper (small dice), 0.5 cup finely chopped red onion, 1 small jalapeño (seeded and minced), 0.5 cup chopped fresh basil, and 0.25 cup chopped flat-leaf parsley to the bowl.

3. In a small bowl, whisk together 0.25 cup extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp freshly squeezed lemon juice, 1 tsp Dijon mustard, 1 tsp granulated sugar, 1 finely grated garlic clove, 1.25 tsp kosher salt, and 0.5 tsp freshly ground black pepper until emulsified.

4. Pour the dressing over the salad and toss until evenly coated. Let stand 10 minutes, tossing once, until flavors meld and the corn softens slightly.

5. Toss again, taste, and serve cool or at room temperature.

Corn salad is a bright, crunchy side built around sweet kernels of fresh corn, supported by juicy tomatoes, crisp bell pepper, and a tangle of herbs. A light vinaigrette ties it together, adding tang and a touch of sweetness without weighing the salad down. The result is a refreshing, colorful dish that showcases peak-season produce and pairs well with everything from grilled meats to simple sandwiches.

While corn appears in countless cuisines, the modern American corn salad emerged as a summertime picnic and potluck staple, evolving from earlier farm-stand preparations. Variants range from simple vinegar-and-oil versions to mayonnaise-bound Southern styles, and from herb-forward Midwestern bowls to chile-kissed takes influenced by the American Southwest. Its enduring appeal lies in adaptability and seasonality, with fresh sweet corn at the heart of nearly every rendition.