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Garden-Fresh Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing and vibrant Garden-Fresh Corn Salad bursting with crisp vegetables, fresh herbs, and a tangy olive oil vinaigrette. Perfect as a light side dish for summer meals or picnics, this easy-to-make salad combines sweet corn, juicy tomatoes, crunchy radishes, and optional spicy jalapeño, all brought together with a bright, garlicky dressing.


Ingredients

Scale

Salad

  • 3 cups raw corn kernels (from about 4 cobs)
  • 1 medium tomato, chopped
  • ¾ cup chopped green onion
  • 1 cup quartered and thinly sliced cucumber
  • ½ cup chopped radishes
  • 1 medium jalapeño, very thinly sliced (optional)
  • ½ cup chopped fresh herbs (basil, dill, mint, parsley, and/or cilantro)

Dressing

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red or white apple cider vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Optional Garnish

  • Feta cheese, crumbled
  • Diced avocado


Instructions

  1. Combine Vegetables: In a large mixing bowl, combine raw corn kernels, chopped tomato, chopped green onion, quartered and thinly sliced cucumber, chopped radishes, very thinly sliced jalapeño (if using), and chopped fresh herbs.
  2. Prepare Dressing: In a separate bowl or measuring cup, whisk together extra-virgin olive oil, apple cider vinegar, minced garlic, salt, and pepper until well blended and emulsified.
  3. Toss Salad: Pour the dressing over the salad ingredients and toss gently but thoroughly to coat all components evenly with the vinaigrette.
  4. Add Garnish: Garnish the salad with crumbled feta cheese or diced avocado if desired, adding a creamy texture and complementary flavor to the fresh vegetables.
  5. Serve or Chill: Serve immediately for the freshest taste, or cover and chill the salad in the refrigerator for up to 4 days to allow flavors to meld beautifully.

Notes

  • Use fresh, raw corn for the best sweetness and texture; blanching the corn is optional but not required.
  • The jalapeño adds a spicy kick—leave it out if you prefer a milder salad.
  • This salad can be made ahead and stored in the fridge for up to 4 days; flavors improve with time.
  • Feel free to mix and match herbs depending on what you have on hand or your preference.
  • Adding feta or avocado provides a creamy contrast but can be omitted or substituted as desired.