Summer Corn Salad Recipe

Corn on the cob and fresh summer salads are two staples of the season—so why not bring them together into one flavorful, easy dish? That’s exactly what we’ve done with this Summer Corn Salad recipe, a vibrant and wholesome side you’ll want to make on repeat all season long. Bursting with juicy cherry tomatoes, creamy avocado, tangy lime juice and the salty bite of crumbled feta, this easy corn salad recipe is a refreshing and satisfying way to celebrate peak produce and sunny days.

Whether you’re hosting a backyard barbecue, meal prepping for the week ahead or simply looking for a nutritious side dish, this fresh corn salad has your name on it. It’s light yet filling, full of texture and completely customizable to your taste. Plus, it’s ready in just minutes—no complicated prep required.

Let’s dig into what makes this dish such a must-have for summer, how to make it, what to serve it with, and how you can switch it up with fun, flavorful variations like black bean and corn salad, grilled corn salad or even a corn pasta salad.

Why We Love This Summer Corn Salad

One of the best things about corn is its versatility. While many associate it with buttery corn on the cob at cookouts, it shines just as brightly when tossed into salads, blended into soups or even formed into veggie burgers. In this summer corn salad, sweet corn is the star of the show, complemented by nutrient-packed vegetables and heart-healthy fats.

This avocado corn salad delivers a perfect mix of sweet, savory, creamy and tangy. With only 210 calories per serving, it fits perfectly into a balanced diet and even counts as one SmartCarb, one PowerFuel and two Extras on the Nutrisystem program. The fiber in the corn and cherry tomatoes supports digestion, while avocado provides healthy monounsaturated fats that help keep you full and satisfied.

Love using seasonal produce? Summer is the ideal time to grab fresh, locally grown corn and tomatoes at your grocery store or farmer’s market. Each ear of corn yields about ¾ cup of kernels, so for this recipe, plan to use three to four ears if you’re starting from scratch. Don’t have fresh corn on hand? No worries—frozen or canned corn works well too.

How to Make This Fresh Corn Salad

Making this easy corn salad recipe couldn’t be simpler. With just a handful of ingredients and one bowl, you’ll have a fresh and flavorful dish in no time.

Here’s what you’ll need:

• Corn (fresh, frozen or canned)
• Cherry tomatoes
• Red onion
• Avocado
• Fresh parsley
• Lime juice
• Olive oil
• Light feta cheese
• Black pepper

To prepare, cut the cherry tomatoes in half, dice the red onion, chop the parsley and cut the avocado into hearty chunks. Add everything to a large bowl, drizzle with lime juice and olive oil, then toss until fully combined. Finish it off with a sprinkle of black pepper to taste. That’s it!

This fresh corn salad is best served chilled or at room temperature, making it a convenient and portable option for potlucks, picnics or weekday lunches.

Serving Suggestions and Pairings

This summer corn salad makes a standout side dish, but it’s also hearty enough to hold its own as a light main course. Here are some delicious ideas for what to pair it with:

• Grilled chicken or shrimp: The tangy lime and creamy avocado complement smoky, char-grilled proteins perfectly.
• Veggie burgers or turkey burgers: A refreshing counterpoint to a hearty patty, especially if you use our Turkey Burger Patty Melt recipe.
• Tacos or quesadillas: Add a scoop of this salad for a zesty side, or use it as a taco topping for extra crunch and flavor.
• Soup and salad combo: Pair it with a chilled gazpacho or a light broth-based soup for a satisfying lunch.
• Grain bowls: Layer it over quinoa, farro or brown rice with grilled tofu or beans for a plant-powered power bowl.

Creative Variations and Customizations

The beauty of this dish lies in how easy it is to adapt. Here are some fun and delicious ways to customize your corn and tomato salad:

• Black Bean and Corn Salad: Add a can of drained black beans for extra protein and fiber. It adds a Southwestern flair and makes the salad more filling.
• Grilled Corn Salad: Grill your corn on the cob before slicing off the kernels. The charred flavor adds depth and a smoky touch.
• Roasted Corn Salad: Roast your corn in the oven with a bit of olive oil until golden brown. This is a great option if you’re short on time or don’t have a grill.
• Corn Pasta Salad: Toss the mixture with cooked whole grain pasta or chickpea pasta to turn it into a satisfying main dish. Great for meal prep or picnics!
• Spicy kick: Add diced jalapeños, a pinch of cayenne pepper or a drizzle of hot sauce for some heat.

Don’t like feta? Try goat cheese, cotija or leave the cheese out altogether. You can also swap in cilantro for parsley if you prefer a more Southwestern flavor profile.

The Perfect Side Dish for Warm Weather

This easy corn salad recipe is a celebration of summer in a bowl. With its colorful veggies, creamy avocado and bright lime dressing, it’s as beautiful to look at as it is to eat. Whether you’re keeping it classic or mixing in black beans, pasta or grilled corn, this dish is endlessly versatile and incredibly satisfying.

Perfect for warm-weather gatherings or weekday meals, this fresh corn salad is one of those recipes you’ll come back to again and again. It’s simple, flavorful and nutrient-packed—exactly what a summer dish should be.