This fresh Sweet Corn Salad recipe is a summer treat, with mango, tomatoes, a touch of heat, plus a light and flavorful dressing!

a white dish of corn and tomato salsa

I just cannot get enough fresh summer sweet corn.  And I’ll take it any way you wanna give it to me.  Boiled and then slathered in butter, in grilled creamed corn, cut from the cob (I love to eat all those kernels stuck together in a little slab!), or in a great summer salad.

This Sweet Corn Salad is so very delicious.  I’ve tweaked the recipe quite a bit over the years, and believe that this is the final draft.  Maybe.  Possibly.  Anyway, it’s a great side for grilled chicken, steak, and fish.  And as is, or with some tomato salsa mixed in, it makes for a great nacho chip dip.

Really, the only things I switch up here and there anymore are this.  Sometimes I’m looking for a little more protein, so I will add black beans, which also makes for some very striking color contrast.  And for the times when I’m craving a creamier salad, I add a chopped avocado.  When gently folded into the other ingredients, the avocado makes this a whole different salad.  I never grew up eating avocados, but am quickly making up for it as an adult.  I now love them!

If you make this salad, please promise me one thing, though.  Only use primo corn.  If your sweet corn is just so-so, your salad will be just so-so.  The salad will only be as good as its ingredients, and it relies on its star player to be fresh, sweet, and tender.

When I think of spectacular sweet corn, I can’t help thinking about growing up on the farm.  We went through enough sweet corn that we didn’t plant it by hand.  Dad put the seeds into the ground with the tractor and planter each spring.  Many times Mom would serve whole meals consisting solely of sweet corn.  Sweet corn served with a side of sweet corn.  Pure sweet buttery bliss.

I planted a couple small rows of sweet corn in our garden this year.  These rows won’t produce nearly the quantity of ears as the farm did, but I wanted our girls to be able to see the whole process.  From that tiny bit of green first poking through the soil, to being “knee-high by the fourth of July” (that’s corn farmer lingo), to showing off its ears, silk, and tassels…it’s all such a cool thing.  Something so many people never even think about.  And I wanted to give my girls the chance to think about it, as I once did.  To have appreciation for the whole process, as I now do.

corn plants

When I made this salad over the weekend, I used yummy corn we bought at the St. Paul Farmers’ Market.  I find great pleasure wandering through their aisles, taking in the sights of beautiful veggies, fruits, and flowers.  And smelling the heavenly scent of earth still clinging to the produce.  It’s all so very relaxing for me.

Do you have sweet corn memories, straight from the farm?

Do you like shopping at your local Farmers’ Market?

Please share with me!

produce from the farmer's market
corn salsa
corn salsa

Sweet Corn Salad

Yield: 10 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This colorful Sweet Corn Salad is a great summer side dish. It's filled with fresh corn, tangy tomatoes, and mango slices!


  • 8 cups fresh sweet corn kernels, cut from 8 to 12 ears of corn (pre-boil the cobs if desired, but I prefer to use raw corn kernels)
  • 1 large mango, peeled and diced into 1/2″ pieces
  • 1 pint grape or cherry tomatoes, halved
  • 10 scallions, white and green parts, sliced
  • 1/4 cup finely diced fresh red chili
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup mild tasting olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Optional Ingredients:

  • 1 large avocado, medium diced + 1 tablespoon fresh lime juice
  • 1 can black beans, rinsed and drained


  1. In a large bowl, stir together the corn kernels, mango, tomatoes, scallions, red chili, and parsley.
  2. In a small bowl, whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over the corn mixture and stir to combine. Serve immediately or cover and chill in the refrigerator. This can be prepared several hours in advance.

If adding avocado, stir lime juice gently with avocado before adding to the rest of the salad, to minimize browning.  Do not prepare the avocado until you are ready to serve the salad.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 171mgCarbohydrates: 61gFiber: 7gSugar: 22gProtein: 10g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!