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Easy Homemade Summer Corn Salad

A refreshing, vibrant summer salad featuring sweet corn, crisp vegetables, and a zesty vinaigrette, perfect for warm weather gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 4 cups fresh corn kernels from about 6 ears
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/2 cup cucumber seeded and diced
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1 garlic clove minced
  • 1 avocado diced, for garnish
Pantry & Dairy
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sugar
  • to taste salt and freshly ground black pepper
  • 1/4 cup crumbled feta cheese optional

Equipment

  • Large bowl
  • Pot
  • Small jar
  • Sharp knife

Method
 

Steps
  1. Remove husks and silk from corn ears, then cut kernels from the cob using a sharp knife over a large bowl.
  2. Blanch corn kernels in boiling salted water for 2 minutes.
  3. Drain corn and transfer to a bowl of ice water for 2 minutes to stop cooking; drain well and pat dry.
  4. Combine cooled corn, tomatoes, red onion, cucumber, basil, and parsley in a large salad bowl.
  5. Whisk olive oil, apple cider vinegar, Dijon mustard, sugar, garlic, salt, and pepper in a small jar until emulsified.
  6. Pour the dressing over the salad and toss gently until evenly coated.
  7. Marinate at room temperature for 10 minutes to allow flavors to meld.
  8. Fold in diced avocado just before serving.
  9. Garnish with crumbled feta and extra basil leaves if desired.

Notes

Store in an airtight container in the fridge for up to 3 days. Add avocado fresh at serving time to maintain texture.