Why You’ll Love This Summer Corn Salad
This vibrant salad checks all the boxes. It’s a gluten-free side, is make-ahead friendly, and brimming with seasonal produce. If you’re looking for a fresh corn recipe to serve at your next gathering, this is it.
Sweet corn is the epitome of summer, and fresh corn recipes keep me buying it at least once a week! I prefer eating it off the cob, less messy and easier to toss into a dish like this one. This salad is easy to prep and full of flavor (just like my Market Salad with Avocado), with a balance of creamy avocado, tart lime vinaigrette, and salty Cotija cheese.
Grilling half the corn adds smoky depth while keeping the other half raw brings a juicy, fresh pop. It’s the kind of side that disappears fast at summer potlucks.
For another great warm-weather option, try my Fiesta Salad with Salsa Vinaigrette – packed with colorful vegetable salad energy.
Ingredients You’ll Need
- Fresh corn kernels: You’ll use both raw and grilled corn here for a layered texture. Sweet corn is ideal.
- Shallot + rice vinegar: Soaking sliced shallots softens their bite and gives the dressing a tangy base.
- Olive oil or avocado oil: Forms the body of the lime vinaigrette.
- Mayonnaise or cashew butter: Adds creaminess. Go with Vegenaise for a vegan option.
- Garlic + sumac (or paprika): For depth and a hint of tang or smokiness.
- Avocados: Creamy contrast to the corn’s crunch.
- Cherry tomatoes: Add sweetness, acidity, and color.
- Fresno chili: Optional heat and brightness.
- Fresh herbs: Think basil, mint, cilantro, parsley, or chives. I like a mix.
- Cotija cheese: Salty and crumbly. Can sub with feta or skip for a dairy-free version.
- Salt + pepper: To round everything out.
Substitutions and Swaps
- No corn? Try lightly grilled zucchini or grain-free pasta.
- Vegan? Use vegan feta or skip the Cotija.
- No Fresno chili? Swap with jalapeño or omit.
- For a twist, try a corn salsa variation with chopped red onion and jalapeño.
- Add cucumber and feta for a refreshing corn cucumber salad or corn feta salad take.
How to Make This Summer Corn Salad
Step 1: Combine the sliced shallots and rice vinegar in a jar or small bowl. Let them sit for 10-15 minutes to mellow.
Step 2: Preheat your grill to high. Grill 3 ears of corn until char marks appear on all sides. Let cool, then cut off the kernels.
Step 3: To the shallot mixture, add olive oil, mayo (or cashew butter), minced garlic, sumac, salt, and pepper. Whisk well to make your olive oil vinaigrette.
Step 4: Cut the kernels from the remaining 3 ears of raw corn. Combine both grilled and raw corn in a large bowl.
Step 5: Add the avocado, cherry tomatoes, chopped chili, fresh herbs, and Cotija cheese.
Step 6: Pour the dressing over the salad and toss gently to combine. Garnish with extra herbs or cheese, if you like.
Recipe Tips and Variations
- This is a great make-ahead option. Prep everything up to 1 day in advance, but hold the avocado and dressing until just before serving.
- If you’re serving this at a BBQ, keep it chilled until ready to eat. It’s a cold corn salad best enjoyed fresh.
- Try mixing in black beans for a corn and black bean salad variation.
- Craving more heat? Add extra chili or top with hot sauce.
- You can also riff on a Mexican street corn salad vibe by adding chili powder, lime juice, and a bit of grated Parmesan or Cotija.
Try my Zucchini and Corn with Jalapeño, Feta, and Basil for another grilled corn salad idea, or my Charred Corn Salad with Tomatoes and Avocado if you want something smoky and bold!
Recipe FAQs
It can be stored in an airtight container in the fridge for up to 2 days, but it’s best served the day it’s made.
Yes. Prep all components except the avocado and dressing. Assemble just before serving.
Not at all! You can use all raw corn or sub with roasted corn for a roasted corn salad version.
Definitely! Use vegan feta, or skip the cheese and add a pinch more salt.
I love basil, cilantro, mint, parsley, and chives. Use a mix or just your favorite.
Make this summer corn salad while fresh corn is in season! It’s simple, satisfying, and full of flavor. Perfect for summer picnic recipes, colorful side dishes, and BBQ spreads.
And if you’re looking for more warm-weather ideas, check out my Grilled Vegetables with Lemon Basil Dressing – it’s another seasonal favorite.
More Summer Picnic Recipes
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Summer Corn Salad with Avocado and Lime Vinaigrette
Ingredients
- 1 small shallot, thinly sliced
- 4 Tablespoons unseasoned rice vinegar
- 6 ears of corn, husked, divided
- 4 Tablespoons extra-virgin olive oil or avocado oil
- 3 Tablespoons mayonnaise, I like Vegenaise or raw cashew butter
- 1 garlic clove, minced
- 1 teaspoon ground sumac or paprika or smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium ripe avocados, peeled and cut into cubes
- 1 cup halved cherry tomatoes
- 1 fresno chili pepper, seeds and ribs removed, finely chopped
- ⅓ cup fresh herb leaves*, chopped (measure and then chop)
- ¼ cup crumbled Cotija cheese
Instructions
- Combine shallots and rice vinegar in a jar or small bowl. Allow to sit for 10-15 minutes.
- Preheat grill to high. Grill 3 ears of corn just until char marks appear. Turn corn to grill all sides. Set aside and let cool.
- To the shallots add olive oil, mayonnaise, garlic, sumac, salt, and black pepper. Whisk to combine.
- Cut the kernels from the grilled corn and transfer them to a large serving bowl. Cut the kernels from the remaining 3 ears of raw corn and add to bowl, along with diced avocado, tomatoes, chili, herbs, and Cotija cheese.
- Pour dressing over salad and toss to combine. Garnish with extra herbs and cheese, if desired.
Notes
- This is a great make-ahead option. Prep everything up to 1 day in advance but hold the avocado and dressing until just before serving.
- If you’re serving this at a BBQ, keep it chilled until ready to eat. It’s a cold corn salad best enjoyed fresh.
- Try mixing in black beans for a corn and black bean salad variation.
- Craving more heat? Add extra chili or top with hot sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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