8 Easy Summer Corn Salad Recipes With Veggies You’ll Crave All Season

Sun-warm corn, juicy tomatoes, crunchy cucumbers, and a splashy dressing—summer salads don’t get better than this. These eight easy corn salad recipes bring the crisp, colorful veggie energy you want when it’s too hot to cook. Each one is fast, fresh, and wildly customizable, so you can use what’s in your fridge—or what looked irresistible at the farmers’ market.

Ready to make your side dish the star of the cookout? Let’s dig in.

1. Street-Style Corn & Pepper Fiesta With Chili-Lime Kick

Meet your crowd-pleaser. This salad riffs on Mexican street corn (elote) but lightens things up with crunchy bell peppers, juicy tomatoes, and a bright lime dressing. It’s creamy without being heavy and pairs with everything from grilled chicken to tacos.

Ingredients:

• 4 cups corn kernels (about 5 ears fresh or 2 cans, drained)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/2 cup cotija or feta, crumbled
• 1/3 cup cilantro, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions:

1. If using fresh corn, char kernels in a dry skillet over medium-high heat for 4–6 minutes until slightly blistered. Cool slightly.
2. In a large bowl, combine corn, bell pepper, tomatoes, red onion, jalapeño, cotija, and cilantro.
3. In a small bowl, whisk mayonnaise, yogurt, lime juice, zest, chili powder, smoked paprika, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning.
5. Chill 15–20 minutes for flavors to mingle, or serve right away if you can’t wait.

Serve with grilled meats, stuffed into tacos, or spooned over greens. Want it vegan? Swap in vegan mayo and skip the cheese—or use a plant-based crumble. For extra heat, add a pinch of cayenne. Trust me, this one disappears fast.

2. Zesty Mediterranean Corn & Cucumber Crunch Bowl

This crisp, tangy salad is summer in a bowl: cool cucumbers, sweet corn, briny olives, and a lemony oregano vinaigrette. It’s picnic-proof, make-ahead friendly, and perfect when you need something fresh to balance a rich main.

Ingredients:

• 4 cups corn kernels (fresh, canned, or thawed frozen)
• 1 large English cucumber, diced
• 1 cup grape tomatoes, halved
• 1/3 cup Kalamata olives, pitted and chopped
• 1/4 small red onion, thinly sliced
• 1/3 cup feta, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but lovely)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Add corn, cucumber, tomatoes, olives, red onion, feta, parsley, and mint to a large bowl.
2. In a jar or small bowl, whisk olive oil, lemon juice, zest, oregano, Dijon, salt, and pepper.
3. Pour dressing over the salad and toss to coat. Taste and adjust salt and lemon.
4. Let sit 10 minutes for the cucumbers to soak up the dressing.

Top with grilled shrimp or chickpeas for a heartier bowl. If you love crunch, add toasted pine nuts or slivered almonds. Swap feta for goat cheese if that’s your vibe. Seriously refreshing.

3. Grilled Corn, Zucchini & Basil Caprese Upgrade

Caprese meets backyard grill and it’s a beautiful thing. Sweet charred corn, thin ribbons of zucchini, juicy tomatoes, and creamy mozzarella get tossed with basil and a balsamic drizzle. It’s the salad equivalent of a summer postcard.

Ingredients:

• 4 ears fresh corn, husked
• 2 small zucchini, trimmed
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil, torn
• 2 tablespoons extra-virgin olive oil, plus more for grilling
• 1 tablespoon balsamic vinegar (or balsamic glaze for drizzling)
• 1 teaspoon honey (optional, balances acidity)
• 1/2 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Preheat grill to medium-high. Brush corn lightly with olive oil. Grill 8–10 minutes, turning, until charred in spots. Cool, then cut kernels off the cob.
2. Use a vegetable peeler to shave zucchini into thin ribbons. Toss with a pinch of salt and let sit 5 minutes; pat dry.
3. In a large bowl, combine corn, zucchini ribbons, tomatoes, mozzarella, and basil.
4. Whisk olive oil, balsamic, honey, salt, and pepper. Drizzle over salad and toss gently.
5. Finish with a bit more basil and a balsamic glaze drizzle if you have it.

Serve with crusty bread to catch the juices. Add prosciutto ribbons if you want a salty counterpoint. No grill? Char corn in a cast-iron skillet for similar smoky vibes.

4. Southwest Black Bean Corn Salad With Avocado-Lime Dressing

Hearty, high-protein, and meal-prep friendly. This Southwest gem is packed with black beans, corn, bell pepper, and avocado, all tied together with a creamy lime-cilantro dressing. It’s great in bowls, wrapped into burritos, or scooped with chips.

Ingredients:

• 3 cups corn kernels
• 1 (15-ounce) can black beans, drained and rinsed
• 1 orange or red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, quartered
• 1 large avocado, diced
• 1/3 cup cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Kosher salt and black pepper, to taste

Avocado-Lime Dressing:

• 1 ripe avocado
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon kosher salt
• Water to thin (2–4 tablespoons)

Instructions:

1. Combine corn, black beans, bell pepper, red onion, tomatoes, diced avocado, and cilantro in a large bowl. Sprinkle with cumin, chili powder, salt, and pepper.
2. Blend dressing ingredients until smooth, adding water to reach a pourable consistency.
3. Gently toss salad with enough dressing to coat. Taste and bump up lime or salt as needed.
4. Chill 15 minutes to meld flavors.

Serve over greens or quinoa for a full meal. Add grilled chicken or tofu if you want more protein. Keep avocado out until just before serving if making ahead to avoid browning.

5. Sweet Corn, Peach & Arugula Salad With Honey-Shallot Vinaigrette

Yes, peaches belong in salad—especially with corn. This sweet-savory combo sings with peppery arugula, creamy goat cheese, and a delicate honey-shallot vinaigrette. It’s dinner-party pretty and weeknight easy.

Ingredients:

• 3 cups corn kernels (grilled or steamed)
• 2 ripe peaches, sliced
• 5 ounces baby arugula
• 1/3 cup goat cheese, crumbled
• 1/4 cup toasted pecans or walnuts, chopped
• 1 small shallot, finely minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. In a small bowl, whisk olive oil, vinegar, honey, Dijon, shallot, salt, and pepper.
2. Add arugula to a large bowl. Top with corn, peach slices, goat cheese, and nuts.
3. Drizzle with dressing and toss gently just before serving to keep the arugula perky.

Swap peaches for nectarines or strawberries. Add prosciutto for a salty pop or grilled halloumi for extra oomph. If your peaches are very sweet, add an extra splash of vinegar to balance.

6. Crunchy Corn, Broccoli & Kale Slaw With Tahini-Lemon Drizzle

Meet your veggie powerhouse. This slaw is loaded with texture—shredded kale, crisp broccoli, sweet corn, and carrots—tossed in a nutty, bright tahini-lemon dressing. It holds up like a champ, making it perfect for cookouts and meal prep.

Ingredients:

• 3 cups corn kernels
• 3 cups finely chopped broccoli florets (or broccoli slaw mix)
• 3 cups finely shredded kale (lacinato or curly), stems removed
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/3 cup toasted sunflower seeds or slivered almonds

Tahini-Lemon Dressing:

• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 small garlic clove, grated
• 1/2 teaspoon kosher salt
• Warm water to thin (3–6 tablespoons)

Instructions:

1. Whisk tahini, lemon juice, vinegar, sweetener, garlic, and salt. Add warm water gradually until creamy and pourable.
2. In a large bowl, combine corn, broccoli, kale, carrots, green onions, and seeds.
3. Pour dressing over and massage lightly to soften the kale. Toss until everything’s glossy.
4. Let sit 15 minutes. Taste and add salt or lemon if needed.

For protein, toss in shredded rotisserie chicken or chickpeas. Add dried cranberries for a sweet chew. If kale isn’t your thing, use cabbage for extra crunch.

7. Herbed Corn, Tomato & Quinoa Salad With Garlic-Lemon Oil

Think of this as your make-once, eat-all-week salad. Quinoa makes it hearty, while corn, tomatoes, and cucumbers keep it light. A garlicky lemon oil soaks into the grains, making every bite bright and herby.

Ingredients:

• 1 cup dry quinoa, rinsed
• 2 cups water or vegetable broth
• 3 cups corn kernels
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh herbs, chopped (mix of parsley, dill, and chives)
• 1/2 cup crumbled feta (optional)

Garlic-Lemon Oil:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 large garlic clove, finely grated
• 1/2 teaspoon kosher salt
• Black pepper, to taste

Instructions:

1. Cook quinoa in water or broth: bring to a boil, reduce to low, cover, and simmer 15 minutes. Fluff and cool.
2. Whisk olive oil, lemon juice, zest, garlic, salt, and pepper.
3. In a large bowl, combine cooled quinoa, corn, tomatoes, cucumber, red onion, herbs, and feta (if using).
4. Toss with garlic-lemon oil. Chill at least 20 minutes for flavors to meld.

Add grilled salmon or chickpeas to make it a full meal. Swap herbs based on what’s fresh—basil and mint are fantastic. It travels well, so pack it for beach days or potlucks.

8. Smoky Corn, Roasted Sweet Potato & Pepper Salad With Chipotle Vinaigrette

If you love a little sweet with your heat, this one’s for you. Roasted sweet potatoes and bell peppers cozy up with smoky corn and a chipotle-lime vinaigrette. It’s bold, colorful, and totally satisfying warm or chilled.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups corn kernels (charred if possible)
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil (for roasting)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika

Chipotle Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or agave
• 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and smoked paprika. Roast 15 minutes.
2. Add bell peppers to the pan with remaining 1 tablespoon olive oil. Roast another 12–15 minutes until tender and caramelized.
3. In a large bowl, combine roasted veggies with corn, red onion, and cilantro.
4. Whisk vinaigrette ingredients and pour over the salad. Toss gently.
5. Serve warm or chilled; both are excellent.

Top with avocado slices for creaminess or crumble in queso fresco. For extra protein, add blackened chicken or roasted chickpeas. Adjust chipotle to your heat tolerance—no heroics necessary.

How To Choose and Prep Summer Corn

Pick ears with bright green, tightly wrapped husks and slightly sticky silk. Kernels should be plump and in tight rows. For raw salads, choose the sweetest corn you can; for smoky flavor, char it in a skillet or on the grill.

Quick Corn Methods

• Grill: Husked ears, lightly oiled, 8–10 minutes, turning.
• Skillet char: Dry cast-iron, medium-high, 4–6 minutes for kernels.
• Microwave: Husk on, 3–4 minutes per ear, then slice off kernels.
• Frozen: Thaw and pat dry; quick sauté for best texture.

Make-Ahead Tips

• Dress leafy greens right before serving to avoid wilting.
• Keep creamy dressings separate until the last minute.
• Most salads keep 2–3 days; add avocado and soft cheeses just before serving.

There you have it—eight easy, colorful corn salads that taste like sunshine in a bowl. Whether you’re grilling for a crowd or meal-prepping for the week, these veggie-packed recipes bring big flavor with minimal fuss. Grab that bag of corn, raid your crisper, and make something you’ll be proud to share. Your summer table just got a whole lot brighter.