Corn Salad
Bright, crunchy, and bursting with sweet summer flavor, this corn salad comes together in 15 minutes flat. Fresh corn kernels tossed with juicy tomatoes, crisp bell pepper, and a zesty lime dressing. It's the perfect side for barbecues, picnics, or any weeknight dinner.
For 4 servings
- prep · ~7 min
Boil the corn.
Bring a large pot of water to a rolling boil. Add the husked corn and cook for 3-4 minutes until the kernels turn bright yellow. Remove and transfer to an ice bath to stop the cooking. Cool for 2 minutes.
TIPDon't overcook the corn—it should stay crisp and juicy. Three minutes is enough for sweet summer corn. - prep · ~3 min
Cut the kernels off the cob.
Stand each ear of corn upright on a cutting board. Using a sharp knife, slice downward to remove the kernels. Transfer them to a large mixing bowl.
- mix · ~2 min
Toss all the ingredients together.
1.Add the diced tomato, bell pepper, red onion, jalapeño, and cilantro to the bowl with the corn.2.Drizzle with fresh lime juice and olive oil.3.Season with salt and black pepper.4.Toss gently until everything is evenly coated.TIPUse a rubber spatula and fold gently to avoid crushing the tomato and corn. - rest · ~10 min
Let the salad rest for 10 minutes before serving.
Cover the bowl and let the salad sit at room temperature. This allows the lime, salt, and corn juices to meld into a light, tangy dressing.
TIPResting is key—the flavors change noticeably. If making ahead, refrigerate and let it come back to room temp before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut kernels off the cob on a damp paper towel to prevent them from flying.
- 2Use a bundt pan to hold the corn steady while slicing off kernels.
- 3Chill the salad for 30 minutes before serving for a crisper texture.
- 4Add the jalapeño seeds only if you want extra heat.
- 5Leftovers keep in the fridge for up to 2 days but may soften slightly.
- 6To make ahead, prep all veggies but dress and toss just before serving.
Adapt it for your goals.
Charred corn
Grill or pan-sear the corn until lightly charred before cutting off the kernels. This adds a smoky depth that pairs beautifully with the bright lime dressing.
creamy avocado corn saladCreamy avocado corn salad
Fold in 1 diced avocado just before serving for a creamy, rich contrast to the crunchy vegetables without changing the dressing.
low oilLow-oil
Replace the olive oil with an extra tablespoon of lime juice or a splash of aquafaba to reduce fat while keeping the dressing cohesive.
spicy mango twistSpicy mango twist
Swap the tomato for an equal amount of diced ripe mango and add an extra minced jalapeño. The sweetness of mango amps up the summer-fruit character.
Why this is on our healthy list.
Rich in Vitamin C
Corn, bell pepper, and lime juice all contribute to a high vitamin C content, which supports immune function and collagen production.
Good Source of Fiber
Fresh corn provides insoluble fiber that promotes digestive health and helps maintain steady blood sugar levels.
Low in Saturated Fat
With only a tablespoon of olive oil and no added dairy, this salad is naturally very low in saturated fat.
Hydrating Fresh Produce
Tomatoes, bell pepper, and lime juice have high water content, helping with hydration while delivering antioxidants like lycopene.
Frequently asked questions
Yes, but thaw frozen corn completely and pat dry; drain canned corn well. The texture will be softer, but the flavor will still be good.
