Looking for a simple and nutritious summer side dish? This corn salad recipe is the perfect solution! Packed with fresh vegetables and bursting with flavor, it’s a crowd-pleaser for any occasion.
Do you like corn? We are huge corn lovers! There is nothing better than sweet, fresh corn. We use it in corn chowder, corn dip, and crispy corn fritters.
What’s In This Post
This delectable no-mayo corn salad combines fresh corn, sweet red bell peppers, sun-ripened tomatoes, cilantro, minced jalapeno, chopped scallions, and feta cheese in a lightly sweetened lime vinaigrette.
This super easy corn salad comes together quickly and tastes incredibly fresh. You can substitute good-quality canned or frozen corn if fresh corn is unavailable. This corn salad is the perfect side dish for many main courses.
Ingredients Needed
- Lime juice: fresh is best
- Honey: just a touch
- Seasoning: ground cayenne pepper, garlic powder, onion powder, kosher salt, and freshly ground black pepper
- Olive oil: extra virgin olive oil
- Vegetables: corn, red bell pepper, grape tomatoes, green onions, jalapeno, and red onion
- Granulated sugar: just a little bit to sweeten the corn
- Cilantro: chopped fresh
- Feta cheese: or cotija or Parmesan
How to make Corn Salad
This is the nutshell version. See the recipe card below for the full ingredient list and instructions.
In a small bowl, whisk together lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously.
Bring a large pot of water to a boil. Add the sugar and lime juice and stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat, and let the corn sit for about ten minutes. Plunge the corn into cold water to stop the cooking process. Once the corn has cooled, cut it from the cob.
In a large bowl, add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta, and red onion. Drizzle with the lime vinaigrette and toss to coat.
Recipe Tips
- If possible, use fresh corn—either white, yellow, or bi-color. Boil the corn and cut the kernels right off the cob.
- In the off-season, it is perfectly fine to use frozen corn. If using frozen corn, defrost, rinse, and drain.
- For optimal flavor, don’t overcook the corn. Corn cooks fairly fast, and you want your kernels to have a little bit of a sweet, crisp corn taste.
- In a hurry? Make the lime vinaigrette the day before and store it in an airtight container in the fridge.
What to Serve With Corn Salad
I love to serve this salad with grilled chicken, country style ribs, and grilled pork tenderloin. It is equally delicious with loaded potato soup, creamy tortellini soup, or avgolemono soup. Or serve it as a vegetarian main course with blueberry lemonade or raspberry margaritas.
Frequently Asked Questions
If you don’t like feta cheese, try cotija cheese or Parmesan cheese.
If you are a cilantro hater, substitute other fresh herbs like parsley, dill, or basil. It will be equally delicious!
More Corn Recipes
Corn Salad Recipe
Ingredients
Lime Vinaigrette
- 3 tablespoons fresh lime juice
- 1/2 tablespoon honey
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
Corn Salad
- 5 ears of corn shucked and de-silked
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 red pepper cut in small dice
- 1 cup grape tomatoes or cherry tomatoes halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 jalapeno minced seeds and veins removed
- 1/2 cup feta cheese
- 1/4 cup thinly sliced red onion
Instructions
- In a small bowl, whisk the lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously.
- Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat, and let the corn sit for 10 minutes. Plunge cooked corn into ice-cold water to stop the cooking process. When the corn has cooled, cut the kernels from the cob.
- Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta, and red onion. Drizzle with the lime vinaigrette and toss to coat.
Notes
- If possible, use fresh corn—either white, yellow, or bi-color. Boil the corn and cut the kernels right off the cob.
- In the off-season, it is perfectly fine to use frozen corn. If using frozen corn, defrost, rinse, and drain.
- For optimal flavor, don’t overcook the corn. Corn cooks fairly fast, and you want your kernels to have a little bit of a sweet, crisp corn taste.
- In a hurry? Make the lime vinaigrette the day before and store it in an airtight container in the fridge.
Nutrition
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Janey
This corn salad was a really fun addition to our BBQ! What a lovely recipe to follow. We really enjoyed it!
Tania
This corn salad recipe is a must-try for anyone looking for a simple and nutritious summer side dish! Packed with fresh vegetables and bursting with flavor, it’s always a huge hit. I like to use fresh farmer’s market white corn. For some reason it just seems a little sweeter!
Beth Pierce
Thanks for the tip, Tania!