When the summer heat sets in, heavy baked sides usually take a backseat to crisp,
refreshing dishes. Sweet corn is one of the most versatile staples you can keep on
hand, and it makes the perfect base for a bright, easy salad. Whether you need a quick
side dish for your next backyard barbecue or a simple, tasty lunch to get you through
the week, these five corn salad recipes come together fast using fresh produce and
simple ingredients.

Classic Summer Corn Salad
A bright, refreshing classic that lets the sweet crunch of fresh summer corn take center
stage.

Ingredients
4 cups fresh corn kernels (about 4 to 5 ears)
1 cup cherry tomatoes
halved 1/3 cup red onion
finely chopped 1/4 cup fresh basil thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
Salt and freshly cracked black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the corn off the cob and cook for
about 3 to 4 minutes until just tender.
2. Drain the corn thoroughly and rinse under cold water to cool it down quickly. Pat
dry.
3. In a large serving bowl, whisk together the olive oil, apple cider vinegar, salt, and
pepper.
4. Add the cooled corn, cherry tomatoes, and red onion to the bowl. Toss to coat
evenly in the dressing.
5. Gently stir in the fresh basil just before serving. Serve at room temperature or
chilled.

View the original recipe here: A Couple Cooks

Mexican Street Corn Salad
All the smoky, creamy, tangy flavors of elote served off the cob for an easy, crowd-
pleasing side.

Ingredients
4 cups corn kernels (fresh or frozen and thawed)
1 tablespoon vegetable oil
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, finely chopped
1 jalapeño, seeded and finely diced
1 medium lime, juiced
1/2 teaspoon chili powder
1/2 teaspoon minced garlic
Salt to taste

Directions
1. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Add the
corn in an even layer. Cook undisturbed for 2 to 3 minutes until charred on the
bottom, then stir and char for another 2 to 3 minutes. Remove from heat and let
cool slightly.
2. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili
powder, and minced garlic.
3. Add the charred corn, jalapeño, and most of the cilantro and cotija cheese to the
bowl with the dressing. Toss well to combine.
4. Taste and season with salt as needed. Garnish with the remaining cotija, cilantro,
and an extra dusting of chili powder before serving.

View the original recipe here: Serious Eats

Zesty Black Bean and Corn Salad
A hearty, protein-packed salad with a zesty lime dressing that works beautifully as a
side or a dip with tortilla chips.

Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 cups cooked corn kernels (fresh, canned, or thawed frozen)
1 red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/3 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1. In a small bowl, whisk together the olive oil, fresh lime juice, cumin, salt, and
black pepper to create the dressing.
2. In a large serving bowl, combine the drained black beans, corn kernels, diced red
bell pepper, red onion, and chopped cilantro.
3. Pour the dressing over the vegetables and toss thoroughly so everything is well
coated.
4. Let the salad rest in the refrigerator for at least 30 minutes before serving to allow
the flavors to meld.

View the original recipe here: Cookie and Kate

Avocado Corn Salad
Creamy avocado and crisp sweet corn make a perfect textural pairing in this vibrant,
simple dish.

Ingredients
3 cups sweet corn kernels, cooked and cooled
2 large ripe avocados, diced
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely sliced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 clove garlic, minced
Salt and black pepper to taste

Directions
1. Cut the avocados into bite-sized cubes and immediately toss them with the fresh
lime juice in a large bowl. This prevents the avocados from browning.
2. Add the cooled corn kernels, cherry tomatoes, and red onion to the bowl with the
avocado.
3. Drizzle the olive oil over the salad, add the minced garlic, and gently toss to
combine without mashing the avocado.
4. Season generously with salt and pepper to taste. Serve immediately for best
texture.

Find the original recipe here: Natashas Kitchen

Grilled Corn and Zucchini Salad

Make the most of late-summer bounty by combining charred zucchini ribbons with
smoky grilled corn.

Ingredients
3 ears of fresh corn
2 medium zucchini, sliced in half lengthwise
1/3 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions
1. Preheat your grill to medium-high heat. Lightly brush the out sides of the corn
and the cut sides of the zucchini with a small amount of olive oil.
2. Place the corn and zucchini directly on the grill grates. Grill the zucchini for 3-4
minutes per side until tender and lightly charred. Grill the corn for 8-10 minutes,
turning occasionally, until charred on all sides.
3. Remove the vegetables from the grill and let them cool enough to handle. Cut the
corn off the cob and chop the zucchini into bite-sized half-moons.
4. In a large bowl, whisk the remaining olive oil, lemon juice, salt, and pepper. Add
the corn and zucchini and toss.
5. Top with crumbled feta and fresh mint just before serving.

View the original recipe here: Zucchini & Grilled Corn Salad | Minimalist Baker Recipes

Fresh corn salads are one of the easiest ways to enjoy the best flavors of summer. Whether you prefer something light and refreshing, creamy and savory, or packed with fresh vegetables and herbs, there’s a corn salad for every occasion. So grab some fresh Dad’s Sweet Corn, mix up your favorite combination, and enjoy a delicious taste of summer!