Fresh Corn Salad

Shaay Smith


When fresh corn becomes abundant in late summer, we eat it every possible way. This clean, versatile salad can be a side dish, or add additional ingredients and make it a main dish (see variations). It's hearty enough to be a main dish salad on days when it's just too hot to cook!

The simple flavors and colorful veggies even satisfy picky kids. It's also great for potlucks.

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★★★★★ 1 vote
8-10 as a side dish, 4-6 as a main dish (see variations)
10 Min
No-Cook or Other


corn cobs' worth of fresh kernels
1/4 - 1/2 c
finely diced onion, either sweet or purple
1 c
diced tomatoes, or halved cherry tomatoes
1/4 - 1/2 c
fresh parsley, minced
1 Tbsp
olive oil
2-3 Tbsp
fresh squeezed lemon juice
grinds of black pepper
2 dash(es)


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1Cut kernels off of fresh, raw, corn cobs into a large bowl.

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2Finely dice onion, mince parsley, and chop tomatoes - add everything to the bowl of corn kernels.

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3Add 1 T olive oil, 2-3 Tablespoons fresh lemon juice, a couple of grinds of black pepper and a couple of dashes of salt. Mix gently.

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4Serve immediately over a bed of fresh baby greens or spinach leaves. Corn salad (without greens) will keep well in the refrigerator for 3 days.

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5Main Dish Variation: Double the olive oil, lemon juice, pepper and salt. Add one can of well rinsed garbanzo beans (chickpeas) or red or white kidney beans. Serve over greens, or on a bed of warm cooked grains, like quinoa, rice or bulgar wheat, topped with a layer of fresh spinach.

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6Mexican Variation: Make this into a Mexican style side dish by replacing the parsley with 2-3 T fresh minced cilantro, and the lemon juice with lime juice. Add 1/4 teaspoon cumin powder. 1/2 C chopped red or green bell pepper is a nice addition too.

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7Mexican Main Dish Variation: To the Mexican version above, add one can of well rinsed black beans. Double the amount of olive oil, lime juice, salt and pepper. Serve over greens or a bed of cooked brown rice or quinoa, garnished with chunks of ripe avocado and strips of red or green bell pepper.

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