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When corn is in season, I’m always finding ways to use it, and corn salad is one of my favorites. It’s sweet, crisp, and pairs well with just about anything on the summer table.
Whether I’m making something light and zesty or creamy and hearty, these corn salad recipes are always a hit.
Perfect for potlucks, BBQs, or quick lunches, they’re easy to prep and packed with flavor.
1. Classic Corn and Tomato Salad
I mix fresh corn kernels with juicy cherry tomatoes, red onion, and basil, then toss everything in a simple dressing made with olive oil and vinegar. It’s fresh, light, and always disappears fast.
Quick Tip💡
Use a serrated knife to slice off the kernels—it makes the job cleaner and quicker.
Get the Classic Corn and Tomato Salad recipe.
2. Mexican Street Corn Salad (Esquites)
I sauté corn in butter, then mix it with mayo, lime juice, cotija cheese, and chili powder. It tastes like elote, but easier to eat with a spoon.
Quick Tip💡
Char the corn in a skillet or on the grill first for extra flavor.
Get the Mexican Street Corn Salad (Esquites) recipe.
3. Avocado Corn Salad
I combine corn with diced avocado, red onion, cilantro, and a squeeze of lime juice. It’s creamy, bright, and pairs perfectly with grilled meats or tortilla chips.
Quick Tip💡
Add the avocado last and gently fold to keep it from turning mushy.
Get the Avocado Corn Salad recipe.
4. Black Bean and Corn Salad
This one’s a staple. I toss corn with black beans, bell peppers, jalapeños, and a cumin-lime dressing. It’s hearty enough to stand on its own but also works great as a dip or side.
Quick Tip💡
Rinse canned black beans well to keep the flavors clean and fresh.
Get the Black Bean and Corn Salad recipe.
5. Grilled Corn and Peach Salad
I grill corn and slice fresh peaches, then toss them with arugula, feta, and a honey-lime vinaigrette. The sweet and smoky combo always surprises people in the best way.
Quick Tip💡
Let grilled corn cool a bit before cutting—warm kernels can turn mushy.
Get the Grilled Corn and Peach Salad recipe.
6. Corn Cucumber Salad with Dill
I mix fresh corn with diced cucumber, chopped dill, and a splash of lemon juice. It’s crisp, cool, and perfect on a hot day.
Quick Tip💡
Chill for 30 minutes before serving to let the flavors come together.
Get the Corn Cucumber Salad with Dill recipe.
7. Creamy Corn and Bacon Salad
I stir together sweet corn, crispy bacon, green onions, and a light sour cream mayo dressing. It’s rich, smoky, and super satisfying.
Quick Tip💡
Let the bacon cool completely before mixing so it stays crunchy.
Get the Creamy Corn and Bacon Salad recipe.
8. Corn and Quinoa Salad
I toss cooked quinoa with corn, chopped red peppers, parsley, and a lemon vinaigrette. It’s light but filling, it and works great for meal prep.
Quick Tip💡
Use chilled quinoa for the best salad texture—warm grains will wilt the veggies.
Get the Corn and Quinoa Salad recipe.
9. Corn and Zucchini Salad
I sauté zucchini and corn together in olive oil, then mix with basil and a sprinkle of parmesan. It’s simple and full of flavor.
Quick Tip💡
Don’t overcook the zucchini—keep it just tender for a better bite.
Get the Corn and Zucchini Salad recipe.
10. Corn Caprese Salad
I combine corn, cherry tomatoes, mozzarella pearls, and basil, then drizzle with balsamic glaze. It’s a fun summer spin on the classic.
Quick Tip💡
Grill or roast the corn first to add a smoky contrast to the sweet tomatoes.
Get the Corn Caprese Salad recipe.
11. Spicy Corn and Jalapeño Salad
I mix fresh corn with finely diced jalapeños, green onions, and lime juice. It’s spicy, tangy, and really wakes up the taste buds.
Quick Tip💡
Remove the seeds from the jalapeños for less heat—or leave them in if you like a kick.
Get the Spicy Corn and Jalapeño Salad recipe.
12. Corn and Feta Orzo Salad
I stir corn into cooked orzo pasta with crumbled feta, cucumbers, and a lemony dressing. It’s part salad, part pasta, and perfect for backyard parties.
Quick Tip💡
Rinse the orzo under cold water after cooking to stop it from getting sticky.
Get the Corn and Feta Orzo Salad recipe.
13. Roasted Corn and Chickpea Salad
I roast chickpeas and corn with a little olive oil and paprika, then toss with arugula and a tangy mustard vinaigrette. It’s crunchy, smoky, and plant-based.
Quick Tip💡
Roast chickpeas until golden and let cool before tossing into the greens to keep them crisp.
Get the Roasted Corn and Chickpea Salad recipe.
14. Corn and Kale Salad with Lemon Dressing
I massage kale with lemon juice and olive oil, then toss in corn, grated carrots, and sunflower seeds. It’s a great way to sneak in some greens while still keeping things summery.
Quick Tip💡
Let the kale sit in the dressing for 10 minutes to soften before serving.
