Corn Salad Recipe

Southern Living Corn Salad in a bowl to serve with glasses of water beside — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

20 mins

Total Time:

25 mins

Servings:

This crowd-pleasing corn salad is like a greatest hits list of summer: sweet corn on the cob, juicy ripe tomatoes, and bright, fragrant basil. But that doesn’t mean you have to wait until this perfect trifecta of produce hits its peak to make it. Flash-frozen corn kernels and hothouse tomatoes and basil can deliver those super-craveable summer flavors year-round.

Here, learn how to make a fresh corn salad for a quick and easy side dish. Or use it all week as the base for lunches. However you eat it, corn salad is a favorite any time of the year.

Southern Living Corn Salad fresh corn ready to cook — Caitlin Bensel; Food Stylist: Torie Cox

Corn Salad Ingredients

Head to the produce section at the grocery store or your farmers' market for most of your ingredient list. You'll need:

Fresh corn on the cob: The fresher, the better. Varieties like silver queen corn are great for this recipe.
Kosher salt: You'll use it to flavor the boiling water and the corn salad dressing.
Red onion: Fresh red onion is pungent but slightly sweet.
Ice water: You'll use this to mellow out the red onion's bite.
Cherry or grape tomatoes: Grab whatever is freshest.
Small mozzarella balls: Mozzarella pearls are great, or you can dice up a larger ball.
Olive oil: For the corn salad dressing.
Lime juice: Lemon would work in a pinch.
Black pepper: For the dressing.
Basil leaves: A final touch of something fresh and green.

Southern Living Corn Salad ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Corn Salad

This corn salad is quick to make. The longest wait will be for the water to boil so you can cook the corn. Here's a brief recap of the recipe, but full instructions are below.

Step 1. Boil corn: Cook the fresh corn in a large pot of boiling water that's been salted. Then drain the corn, and let it cool.
Step 2. Ice red onions: Soak the red onion slices in a bowl of ice water to help mellow the onion's bite. Let it sit a few minutes, then drain it and pat the onions dry.
Step 3. Remove corn kernels: Using your favorite method, remove the corn kernels.
Step 4. Combine ingredients: Combine the rest of the salad ingredients (minus the basil) in a bowl, and chill until ready to serve.
Step 5. Add the basil: Save the basil until just before serving so it's fresh and vibrant.

Variations for Corn Salad

Top this colorful salad with grilled or sautéed chicken, shrimp, or steak for a complete meal. And if you’re lucky enough to have leftovers, get creative by stirring it into whipped eggs to make a tasty frittata; hot penne or farfalle and a little broth to make a delicious pasta dish; or breadcrumbs and beaten eggs for decadent griddled corn cakes.

A few other great ideas include:

Add white beans or chickpeas for a fiber-rich meal.
Swap the mozzarella for feta.
For crunch, add seeds or pistachios.
Add a bit of mayonnaise to the dressing for a more creamy corn salad.
For a nice smoky flavor, grill the corn instead of boiling it.

How To Store Corn Salad

This corn salad is best chilled. It will last in the fridge up to 3 days, but the basil may wilt if it's left in the dressing too long. For an ideal presentation, top the corn salad with fresh basil just before serving.

Do not freeze this corn salad. Some of the ingredients will turn mushy once thawed. You could always boil the corn, remove the kernels, and freeze it so you have fresh corn for this salad any time of the year.

More Summer Salad Recipes

Looking for more great ideas for side dishes? Consider these favorites:

Ingredients

5 ears fresh corn on the cob, husks removed (or 4 cups cooked frozen corn kernels)
1 Tbsp. plus 1/2 tsp. kosher salt, divided
1 small red onion, thinly sliced
1 cup ice water
1 pint cherry or grape tomatoes, halved
1 cup small mozzarella balls, halved or quartered
2 Tbsp. olive oil
2 Tbsp. fresh lime juice (from 1 lime)
1/4 tsp. ground black pepper
1 cup lightly-packed fresh basil leaves, thinly sliced

Directions

Boil corn:

Bring a large pot of water up to a boil over high heat. Add corn and 1 Tbsp. salt; cook 5 minutes.

Caitlin Bensel; Food Stylist: Torie Cox

Drain, rinse with cold water, and let sit until cool enough to handle.

Caitlin Bensel; Food Stylist: Torie Cox
Chill the onion slices:

While the corn cooks, place the onion slices in a small bowl of ice water (this will mellow the raw onion's sharp flavor).

Caitlin Bensel; Food Stylist: Torie Cox
Take corn off the cob:

In a large bowl, hold a corn cob upright by its pointy tip. Using a sharp knife, remove the kernels by cutting down the sides of the cob, letting the kernels fall to the bottom of the bowl.

Caitlin Bensel; Food Stylist: Torie Cox

Repeat with remaining cobs.

Caitlin Bensel; Food Stylist: Torie Cox
Drain red onions:

Drain the red onion slices and pat dry.

Caitlin Bensel; Food Stylist: Torie Cox

Add the onions, tomato halves, mozzarella pieces, olive oil, lime juice, remaining 1/2 tsp. salt, and pepper to the corn; stir to combine.

Caitlin Bensel; Food Stylist: Torie Cox

Taste for seasonings, adding more salt and/or pepper if desired.
Add basil:

Just before serving, add the thinly sliced basil to the bowl.

Caitlin Bensel; Food Stylist: Torie Cox

Toss again and serve immediately.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Can corn salad be made head of time?

Yes, in fact, corn salad is great if it's allowed to chill for a few hours (up to overnight) before it's served. Just be sure to save the basil, and add it just before serving.
Will frozen corn work?

Yes, you can use frozen corn, but you'll want to thaw it before it's added to the other ingredients. However, fresh summer corn is by far the best for flavor.
Can this corn salad be frozen?

No, ingredients like onions and tomatoes will not thaw well. They'll turn mushy and water down the corn salad after it thaws. This dish is best made and eaten fresh within a few days.