Summer Fresh Corn Salad

A close up view of a wooden spoon dishing out a helping of corn salad from the bowl.

5 from 11 votes

Grab some corn on the cob and make one of the best side dishes of summer! The secret to our fresh corn salad is in the vinaigrette and herbs that keep things cool and refreshing for those hot summer meals.

Prep Time25

Cook Time5

Total Time30

Course: Salad, Side Dish

Cuisine: American

Keyword: Corn Salad

Servings: servings

Author: Rachel Farnsworth

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 chopped
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

US Customary - Metric

Instructions

Bring a large pot of water to a boil over high heat. Shuck 5 ears fresh corn and remove silk. Add ears of corn to boiling water and boil 5 minutes. Use tongs to remove from the water and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing or serving bowl.
Dice 2 medium roma tomatoes , 1 medium English cucumber, and 1 medium avocado. Mince 1/2 medium red onion and add all to the corn along with 1/2 cup chopped fresh basil, and 1/4 cup chopped fresh mint leaves.
In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper
Pour dressing over salad and toss to combine. Taste and add additional salt and pepper to taste.

Video

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Notes

Fresh corn can also be eaten raw, no boiling required. This works particularly well with super sweet white corn. Simply shuck and slice the corn directly off the cob.

Nutrition