Classic Corn Salad

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This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics.

It’s not summer until you’ve made corn salad, and here’s my favorite one, with sweet bursts of corn, juicy tomatoes, and herbaceous basil in a tangy, light vinaigrette. If you’re like me, you won’t be able to stop eating it! Top with feta cheese crumbles if you like, or keep it as a plant based salad: it’s just as good either way.

Alex and I made this for a BBQ and while the grilled main dish was good, everyone kept talking about the corn salad. Here’s all about how to make it…including a tip on how to cut corn off the cob: without the mess!

5 Star Reader Review

⭐⭐⭐⭐⭐ “The best corn salad that I have had in a while. Easy to make and great the next day.” -Mary

Ingredients For The Best Corn Salad

This healthy corn salad hits just the right sweet spot: a minimal number of simple ingredients that combine into big flavor. Here’s what you need to make this summer salad:

Corn on the cob: Using fresh, in season corn is key here! You can also use canned, but I prefer it with fresh corn.
Cherry tomatoes: These add nice pops of sweet flavor.
Red onion: If raw onion is too spicy for you, soak it in cold water 10 minutes and drain.
Fresh basil: This adds a nice herbaceous flair.
Apple cider vinegar and olive oil: Cider vinegar has a fruity edge that plays well with the sweet corn.
Garlic powder and chili powder: These are my simple seasonings to add big flavor, along with salt and pepper.

If you love the salty savoriness of feta cheese crumbles, absolutely add them here! But it’s not lacking in flavor, so we like making it without it. It’s a vegan salad that’s bursting with summer flavor.

Grilled corn salad — Try Grilled Corn Salad for a smoky variation!

Two Variations Worth Making

Here’s a way to step up this corn salad: make it grilled! The grilled corn kernels add a smoky flavor to the salad that makes it even more irresistible. I could not help shouting out my love for the grilled version of this salad! You can make the grilled version two ways:

Make it grilled. Use my methods for Grilled Corn or Smoked Corn and substitute them here.
Make it Mexican street corn salad. This Grilled Corn Salad and Elote Salad use a creamy dressing with Mexican flavors inspired by elote: they’re both so good!

How To Cut Corn Off The Cob Without The Mess

Here’s our best trick on how to cut corn off the cob! If you’ve cut corn off the cob on a cutting board, you’ll appreciate the memory of yellow kernels sprayed all over your kitchen. (Right?) Here’s a way to cut corn off the cob and reduce the mess:

Use a bundt pan or tube pan. The sides of the pan will keep the corn kernels contained inside! Don’t have one? Use a rimmed baking sheet or dish.
Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand. (If using a baking sheet or dish, place a folded towel underneath to reduce slipping. Hold the corn vertically and rest the bottom right on the sheet.)
Use a sharp chef’s knife to slice downward. The kernels end up right in the pan. Use your fingers to break apart corn that sticks together.

What To Serve With Corn Salad

Here’s how I like to serve this corn salad:

Next to grilled chicken, grilled salmon, or grilled shrimp
With burgers or brats, like my chicken burger or falafel burger
Anything from 20 Tasty Grilled Side Dishes
On a picnic spread with Greek pasta salad and my best potato salad or dill pickle potato salad

Make Ahead And Storage

Corn salad stores refrigerated up to 3 days.

To make it ahead, cook the corn and chop the vegetables a day early, but hold the basil and dressing until an hour or two before serving (basil becomes brown in the fridge). If leftovers look wet, drain the excess, then add a splash of vinegar and a pinch of salt.

Dietary Notes

This corn salad recipe is vegetarian, vegan, plant-based, gluten-free, and dairy free.

Frequently Asked Questions

Do you have to cook corn before putting it in a salad?

No. Fresh, in-season sweet corn is safe and delicious raw, and raw kernels are crunchier and sweeter than boiled. I prefer a quick 4-minute boil because it deepens the color and flavor: but raw corn works too.

Can you use canned corn for corn salad?

Yes. Canned corn is already fully cooked, so it doesn’t need cooking before going into a salad. Drain and rinse it well, then pat dry so it doesn’t water down the dressing. Three 15-ounce cans stand in for 6 ears.

Can you make corn salad the night before?

Prep the corn, tomatoes, and onion a day ahead and refrigerate separately. Mix in the basil and dressing within a couple hours of serving so the herbs stay green and the tomatoes stay firm.