Name: Summer Fresh Corn Salad - The Ultimate Summer Side Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 5 ears fresh corn, shucked; 2 medium roma tomatoes, diced; 1 medium English cucumber, diced; 1 medium avocado, diced; 1/2 medium red onion, minced; 1/2 cup chopped fresh basil; 1/4 cup chopped fresh mint leaves; 1/4 cup extra virgin olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe

Nothing screams summer like biting into fresh, sweet corn straight from the cob—except maybe turning it into this vibrant Summer Fresh Corn Salad! I’ve been making this recipe for years, ever since my neighbor brought it to a backyard potluck. The moment I tasted that perfect balance of crisp veggies, creamy avocado, and tangy dressing, I knew I had to make it my own. It’s become my go-to dish for every summer gathering since.

What I love most is how effortlessly this salad comes together. With just a few simple ingredients and about 15 minutes of prep, you’ve got a showstopper that tastes like sunshine in a bowl. Trust me, this isn’t your average side dish—it’s the kind of recipe that disappears fast at picnics and always earns recipe requests. The combination of fresh herbs, juicy tomatoes, and that sweet corn crunch makes it irresistible. Plus, it’s versatile enough to pair with anything off the grill or stand deliciously on its own.

Why You’ll Love This Summer Fresh Corn Salad

This isn’t just another salad—it’s the ultimate summer sidekick! Here’s why it’s always a hit at my house:

Refreshing crunch with every bite from fresh corn and crisp cucumbers
Ready in under 30 minutes – perfect for last-minute gatherings
Packed with healthy veggies and good fats from avocado
The herb-packed dressing adds bright, zesty flavor
Travels beautifully to picnics and potlucks (no soggy lettuce!)

Seriously, I’ve seen people go back for thirds—it’s that good!

Ingredients for Summer Fresh Corn Salad

Here’s what you’ll need to make this sunshine-packed salad – I promise it’s all simple stuff you can find easily (or might already have in your fridge)! The magic is in using the freshest ingredients possible:

5 ears fresh corn, shucked (trust me, fresh makes ALL the difference)
2 medium roma tomatoes, diced (seeds and all for extra juiciness!)
1 English cucumber, diced (I love these because no peeling needed)
1 ripe avocado, diced (add this last to prevent browning)
½ red onion, minced (soak in ice water for 5 minutes if you want less bite)
½ cup fresh basil, chopped (tear it with your hands for maximum aroma)
¼ cup fresh mint, chopped (my secret flavor booster!)
¼ cup extra virgin olive oil
3 tbsp apple cider vinegar + 1 tbsp red wine vinegar (the perfect tangy combo)
½ tsp each salt & black pepper (I always taste and adjust at the end)

How to Make Summer Fresh Corn Salad

Okay, let’s get into the fun part! Making this salad is seriously easy, but I’ve got some little tricks that’ll take it from good to “oh-my-gosh-can-I-have-the-recipe” great. Follow these steps and you’ll have summer in a bowl!

Preparing the Corn

First things first – that glorious corn! You’ve got two options here: boil it in salted water for about 5 minutes until bright yellow and tender, or throw those ears right on the grill for some smoky char (my personal favorite). Either way, let it cool completely before cutting – this prevents soggy salad syndrome. I usually spread the cooked corn on a baking sheet to speed up cooling.

Mixing the Salad

Now for the party in a bowl! Stand those cooled corn cobs upright and slice downward to remove all the kernels – don’t worry about perfection here, rustic is charming. Toss them with the tomatoes, cucumber, and red onion first. Wait to add the avocado until right before serving – that way it stays perfectly green and fresh.

Making the Dressing

This dressing is where the magic happens! Whisk together the olive oil, vinegars, salt and pepper in a small bowl until emulsified. Taste it – need more tang? Add another splash of vinegar. Too sharp? Drizzle in a bit more oil. Right before serving, pour it over the salad and gently toss everything together with the fresh herbs. The aroma alone will make your mouth water!

Tips for the Best Summer Fresh Corn Salad

Here are my tried-and-true tricks for making this salad absolutely unforgettable (I’ve learned most of these from happy accidents and hungry guests!):

Grill the corn for incredible smoky flavor – those little charred bits are flavor gold!
Toss in crumbled feta for a salty punch that balances the sweetness perfectly
Add the avocado just before serving to keep it from turning brown
Let it sit for 10 minutes after mixing so flavors can mingle (but not longer than a day)

Oh, and always make extra – this stuff disappears fast at parties!

Serving Suggestions for Summer Fresh Corn Salad

This salad is like the perfect summer date – it goes with everything! I love it piled next to grilled chicken or burgers, stuffed into fish tacos, or even just scooped up with chips like a fresh salsa. Sometimes I’ll make a big batch and eat it straight from the bowl with a fork – no shame! The bright flavors cut through rich barbecue dishes beautifully, but it’s substantial enough to be a light lunch on its own too.

Storage & Reheating

Here’s the deal – this salad is best enjoyed fresh, but if you must store it, pop it in the fridge for no more than 1 day (the avocado will start to brown). No reheating needed – just give it a quick stir before serving cold. Trust me, it won’t last that long anyway!

Nutritional Information

Here’s the scoop on what’s in this fresh corn salad – keep in mind these are rough estimates since ingredient sizes and brands vary so much. Each generous 1-cup serving packs about 180 calories, 4g of fiber, and tons of vitamin C from all those fresh veggies. It’s naturally vegetarian and gluten-free too! Not bad for something that tastes this good, right?

Frequently Asked Questions

Can I use frozen corn instead of fresh?
You can, but honestly? Fresh corn makes ALL the difference in texture and sweetness. If you must use frozen, thaw it completely and pat it dry first. But trust me—bite into a fresh summer cob and you’ll never go back!

How long does this salad last in the fridge?
It’s best eaten the same day, but will keep (covered) for about 24 hours. The avocado may brown slightly, and the cukes lose some crunch—which is why I always make it fresh for gatherings. Leftovers? What leftovers!

Can I make this ahead for a party?
Prep your ingredients separately—dice all the veggies, make the dressing—then combine everything about 30 minutes before serving. The flavors need time to mingle, but not so long that things get soggy. Pro tip: Keep the dressing and avocado separate until the last minute!

What if I don’t have fresh herbs?
The basil and mint add such bright flavor, but in a pinch, use 2 teaspoons dried basil (no mint). The salad will still taste great, though fresh is always better for this summer star!

Go grab some fresh corn and make this salad already—then come tell me how many compliments you got! Summer’s waiting!