18 Refreshing Corn Salad Recipes for Summer

Summer just got sweeter with these 18 irresistible corn salad recipes! Whether you’re firing up the grill, packing a picnic, or craving a crisp bite on a hot day, fresh corn is the star of the season. From zesty lime-kissed bowls to creamy avocado twists, these easy salads are bursting with flavor—and guaranteed to disappear fast. Let’s dig into the best ways to savor summer’s golden crunch!

Grilled Corn and Avocado Salad

This vibrant salad combines smoky grilled corn with creamy avocado for a fresh, summery bite that’s as easy to make as it is to devour.

Ingredients:

• 4 ears fresh corn, husks removed
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F). Grill corn, turning occasionally, until lightly charred in spots, 8–10 minutes. Let cool slightly, then slice kernels off the cobs.
2. In a large bowl, gently toss grilled corn, diced avocados, red onion, and cilantro.
3. Drizzle with lime juice and olive oil, then sprinkle with salt, black pepper, and chili powder (if using). Toss lightly to combine.

The smoky-sweet corn and buttery avocado play off each other perfectly, while the lime adds a bright kick—no heavy dressing needed!

Tip: For extra texture, sprinkle with crumbled cotija cheese or toasted pepitas before serving.

Mexican Street Corn Salad

This vibrant salad captures all the smoky, tangy flavors of classic Mexican street corn—minus the mess! Perfect for potlucks or backyard BBQs.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)
• 1/2 tsp salt

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add corn and cook, stirring occasionally, for 8–10 minutes until lightly charred in spots. Transfer to a bowl.
2. Whisk together mayonnaise, lime juice, chili powder, smoked paprika, and salt in a small bowl.
3. Pour dressing over warm corn and toss to coat. Fold in cotija cheese, cilantro, and jalapeño (if using).
4. Serve immediately or chill for 1 hour to let flavors meld.

The charred corn and creamy cotija create a killer contrast—every bite is smoky, bright, and just a little spicy.

Tip: For extra depth, grill whole corn cobs before cutting off the kernels!

Southwestern Corn Salad with Black Beans

Bright, zesty, and packed with crunch, this colorful salad is a fiesta of flavors that comes together in minutes—perfect for potlucks or weeknight sides.

Ingredients:

• 2 cups fresh or thawed frozen corn kernels
• 1 (15 oz) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine corn, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The smoky cumin and tangy lime make this salad pop, while the crisp veggies add a satisfying crunch. Serve chilled or at room temperature!

Tip: For a smoky twist, char the corn in a dry skillet over medium-high heat for 2–3 minutes before mixing.

Corn and Tomato Caprese Salad

This vibrant twist on a classic caprese salad brings sweet summer corn into the mix for a fresh, colorful side that’s as easy as it is impressive.

Ingredients:

• 2 cups fresh corn kernels (from about 3 ears)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or 1 large ball, torn into bite-sized pieces)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the corn, cherry tomatoes, and mozzarella.
2. Drizzle with the olive oil and balsamic glaze, then sprinkle with the salt and pepper. Gently toss to coat.
3. Fold in the basil just before serving to keep it bright and fresh.

The juicy tomatoes and creamy mozzarella balance the crunch of raw corn, while the balsamic glaze adds a touch of sweetness—no cooking required!

Tip: For a smoky twist, char the corn kernels in a dry skillet for 2–3 minutes before mixing.

Spicy Lime Corn Salad

This zesty corn salad is a burst of summer in every bite—bright lime, a kick of heat, and crisp veggies make it irresistible for picnics or weeknight sides.

Ingredients:

• 4 cups fresh or thawed frozen corn kernels
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine corn, red onion, jalapeño, and cilantro.
2. In a small jar, whisk together lime juice, olive oil, honey, chili powder, salt, and black pepper until smooth.
3. Pour the dressing over the corn mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Taste and adjust salt or lime juice if needed. Serve chilled or at room temperature.

The honey balances the heat perfectly, while the lime keeps everything refreshing—no one will guess it comes together in just 15 minutes!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Feta and Basil

This bright, summery salad is a breeze to throw together—sweet corn, creamy feta, and fresh basil make it a crowd-pleaser every time.

Ingredients:

• 4 cups fresh or thawed frozen corn kernels (about 4 ears)
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh basil
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. If using fresh corn, bring a large pot of water to a boil. Add corn and cook for 3 minutes, then drain and rinse under cold water. Pat dry.
2. In a large bowl, combine corn, feta, red onion, and basil.
3. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss gently to coat.
4. Let sit for 10 minutes at room temperature before serving to let flavors meld.

The salty feta and zesty lemon balance the corn’s sweetness perfectly, while the basil adds a fragrant pop. It’s the kind of side dish that disappears fast at potlucks!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Bacon and Corn Salad with Ranch Dressing

This smoky-sweet salad is a crowd-pleaser, combining crispy bacon, juicy corn, and creamy ranch for the ultimate summer side dish.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook bacon in a skillet over medium heat for 8–10 minutes until crispy. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
2. Add corn to the skillet with bacon fat and cook over medium-high heat for 5 minutes, stirring occasionally, until lightly charred. Let cool slightly.
3. Whisk together mayonnaise, buttermilk, lemon juice, garlic powder, onion powder, salt, and black pepper in a large bowl.
4. Add corn, bacon, green onions, and parsley to the dressing, tossing gently to coat.

The magic here? Charring the corn in bacon fat adds a deep, savory flavor that makes this ranch salad anything but basic.

Tip: For extra crunch, toss in some diced cucumber or radishes just before serving.

Corn Salad with Cucumber and Red Onion

This crisp, colorful salad is a summer staple—bursting with juicy sweetness and a tangy bite that pairs perfectly with grilled mains or as a standalone side.

Ingredients

• 4 cups fresh corn kernels (about 4 ears)
• 1 large English cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine corn, cucumber, red onion, and cilantro.
2. In a small jar, whisk together lime juice, olive oil, honey, salt, and black pepper until emulsified.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.

The crunch of cucumber and sharp red onion balances the corn’s natural sweetness, while the lime dressing adds a bright finish. Tip: For a smoky twist, char the corn kernels in a dry skillet for 2–3 minutes before mixing.

Corn and Quinoa Salad with Lemon Vinaigrette

Corn and Quinoa Salad with Lemon Vinaigrette

This vibrant salad is a sunny mix of textures and flavors—perfect for picnics or a light lunch that still feels satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
2. In a large bowl, combine cooked quinoa, corn, red onion, and cilantro.
3. In a small jar, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
4. Pour the dressing over the salad and toss gently to coat. Fold in diced avocado just before serving.

The creamy avocado and crunchy corn play off each other beautifully, while the lemon vinaigrette keeps every bite bright and fresh.

Tip: For extra smokiness, char the corn in a dry skillet for 2–3 minutes before adding it to the salad.

Corn Salad with Chickpeas and Cilantro

This bright, crunchy salad is a summer staple—packed with fresh flavors and ready in just 15 minutes!

Ingredients

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine corn, chickpeas, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.
3. Pour dressing over the salad and toss gently until evenly coated. Let sit for 5 minutes to allow flavors to meld.

The lime-cumin dressing adds a zesty kick, while the chickpeas give this salad a satisfying protein boost—perfect for picnics or meal prep!

Tip: For extra smokiness, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Roasted Red Peppers

This vibrant corn salad is a summer staple—sweet, smoky, and packed with fresh flavors that come together in minutes.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup diced roasted red peppers (jarred or homemade)
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a large skillet over medium-high heat, dry-toast the corn for 5–7 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl.
2. Add the roasted red peppers, red onion, olive oil, apple cider vinegar, honey, smoked paprika, and salt to the bowl. Toss gently to combine.
3. Fold in the cilantro just before serving. Taste and adjust salt if needed.

The smoky-sweet contrast of charred corn and roasted peppers makes this salad a standout—perfect for potlucks or as a taco topper.

Tip: For extra crunch, add diced cucumber or avocado right before serving.

Corn Salad with Avocado and Lime Dressing

This bright and creamy corn salad is a summer staple—packed with fresh flavors and ready in just 15 minutes!

Ingredients:

• 3 cups fresh or thawed frozen corn kernels
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder (optional)

Instructions:

1. In a large bowl, combine corn, avocado, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, black pepper, and chili powder (if using) until smooth.
3. Pour the dressing over the salad and gently toss to coat, being careful not to mash the avocado.
4. Serve immediately, or chill for up to 1 hour to let flavors meld.

The lime dressing keeps the avocado vibrant while adding a tangy kick that balances the sweet corn—perfect for picnics or taco night!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Cherry Tomatoes and Mozzarella

This bright, summery salad is a breeze to toss together—perfect for picnics or a quick side that lets sweet corn and juicy tomatoes shine.

Ingredients:

• 3 cups fresh or thawed frozen corn kernels (about 4 ears)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup thinly sliced fresh basil
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine corn, cherry tomatoes, and mozzarella.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Gently toss to coat.
3. Fold in basil just before serving.

The creamy mozzarella balances the crunch of corn and pop of tomatoes, while basil adds a fresh finish. Serve chilled or at room temperature—it’s equally tasty either way!

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Spinach and Goat Cheese

This bright, creamy corn salad is a summer staple—loaded with fresh flavors and ready in just 15 minutes!

Ingredients:

• 4 cups fresh or thawed frozen corn kernels
• 2 cups baby spinach, roughly chopped
• 4 oz goat cheese, crumbled
• 1/4 cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add corn, spinach, and red onion to the bowl. Toss gently to coat everything in the dressing.
3. Sprinkle goat cheese over the salad and give it one final light toss—just enough to distribute the creamy crumbles without breaking them up too much.

The magic here? The warm corn slightly wilts the spinach while the goat cheese melts just enough to cling to every bite. Serve immediately or let it sit for 10 minutes to let the flavors mingle.

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Mango and Jalapeño

This bright, juicy salad is summer in a bowl—sweet corn, ripe mango, and a spicy kick of jalapeño make it irresistible.

Ingredients

• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 large mango, diced (about 1 cup)
• 1 jalapeño, seeded and finely minced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine corn, mango, jalapeño, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The contrast of sweet mango against the spicy jalapeño and tangy lime makes every bite exciting—perfect for picnics or as a taco topper!

Tip: For extra smokiness, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Pesto and Parmesan

This vibrant corn salad is a summer stunner, with sweet kernels tossed in garlicky pesto and topped with salty Parmesan for a dish that’s as easy as it is flavorful.

• 4 cups fresh or thawed frozen corn kernels (about 4 ears)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

1. In a large bowl, combine the corn, pesto, lemon juice, salt, and black pepper. Toss gently until evenly coated.
2. Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
3. Sprinkle with Parmesan and fresh basil just before serving.

The pesto clings to every nook of the corn, creating a rich, herby bite that’s balanced by the bright lemon and nutty cheese.

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before mixing.

Corn Salad with Blackened Shrimp

This vibrant summer dish combines smoky, spicy shrimp with sweet corn and crisp veggies—perfect for tossing together in minutes and serving at your next backyard BBQ.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp blackening seasoning
• 3 cups fresh or grilled corn kernels (about 4 ears)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the shrimp: Toss shrimp with 1 tbsp olive oil and 1 tbsp blackening seasoning until evenly coated.
2. Cook the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until blackened and opaque. Transfer to a plate.
3. Make the salad: In a large bowl, combine corn, cherry tomatoes, red onion, cilantro, lime juice, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently.
4. Assemble: Top salad with warm shrimp and serve immediately.

The contrast of charred shrimp against the bright, crunchy salad is a total showstopper—plus, it’s equally tasty served warm or chilled!

Tip: For extra smokiness, grill the corn (or use fire-roasted frozen corn) and cook the shrimp on the grill instead of the stovetop.

Corn Salad with Sweet Potatoes and Chipotle Dressing

This vibrant salad is a smoky-sweet celebration of textures, with crispy roasted sweet potatoes, juicy corn, and a creamy chipotle dressing that packs just the right punch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp salt, divided
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chipotle powder (or 1 tbsp minced chipotle in adobo)
• 1/4 cup chopped cilantro

Instructions:

1. Roast the sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, smoked paprika, and 1/4 tsp salt. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until crispy-edged and tender.
2. Char the corn: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add corn and cook, stirring occasionally, for 5 minutes until lightly charred. Remove from heat.
3. Make the dressing: Whisk together sour cream, lime juice, honey, chipotle powder, and remaining 1/4 tsp salt until smooth.
4. Assemble: In a large bowl, combine roasted sweet potatoes, charred corn, and cilantro. Drizzle with dressing and toss gently to coat.

The magic here is in the contrast—silky sweet potatoes, crunchy corn, and that smoky dressing clinging to every bite. It’s a side dish that steals the spotlight.

Tip: For extra depth, grill the corn instead of charring it in a skillet—just brush with oil and cook over medium heat until lightly blistered.

Conclusion

With 18 vibrant corn salad recipes, this roundup is your go-to for summer freshness! Whether you crave creamy, crunchy, or zesty flavors, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the summer inspiration on Pinterest—happy cooking!