Sweet Corn Salad

Why This Sweet Corn Salad Recipe Is Perfect For Summer

I can’t tell you how often I make this salad in the summer…because it’s so frequently! It’s truly one of my go-to’s when I want something fresh, crunchy, and flavorful. Plus, it takes just a few minutes to prepare, making it a quick and easy side dish. Here are a few more reasons why I love it so…

• Pairs perfectly with grilled foods. We are a grilling family in the summer months! My husband, Blake, fires up the grill several nights a week and leaves the side dishes to me. This fresh Sweet Corn Salad is one of my go-to’s for any grill night. It’s such a colorful, tasty side for everything from sugar grilled steak and grilled shrimp to chipotle honey chicken kabobs and juicy grilled pork chops.
• Made with fresh produce. This sweet corn salad is really one of those recipes that CAN’T be made throughout the year. That is part of the reason I make it so frequently throughout the summer! It’s loaded with fresh summer produce, like sweet corn, tomatoes, and mangoes.
• No cooking required! The last thing I want to do on a hot summer day is heat up the kitchen. This salad requires 0 cooking. You can pre-boil the corn but I don’t. Raw corn kernels are so fresh and crunchy!

What You’ll Need

This sweet corn salad is made with some of summer’s freshest ingredients, plus a super simple dressing. Here’s a rundown of the ingredients, but be sure to scroll down to the recipe card below for the exact measurements and full instructions.

• Sweet corn kernels – You can pre-boil the cobs if desired, but I prefer the raw corn kernels. Use only the freshest sweet corn. See below for my tips on how to cut kernels off the cob.
• Mango – Mango should be ripe, peeled, and diced into 1/2″ pieces.
• Tomatoes – Grape or cherry tomatoes cut in half work perfectly.
• Scallions – Dice both the white and green parts.
• Parsley – Finely diced flat leaf parsley adds flavor and color.
• Fresh red chili – Finely dice the chili to disperse a little bit of heat evenly throughout the salad.
• Olive oil – Choose a quality, mild-tasting olive oil.
• Apple cider vinegar – Adds a bit of tangy acidity to the dressing.
• Sugar – Just a little bit helps to bring out all the flavors.
• Ground cumin – Cumin is one of my favorites in the spice drawer, wonderful in this salad!
• Salt & pepper

Optional Ingredients:

• Avocado – One diced avocado is an optional add-in, along with fresh lime juice to squeeze over it. This adds a creamy quality to the salad.
• Black beans – To add some protein and extra flavor, add in a can of rinsed and drained black beans.

How To Cut Corn Kernels Off The Cob

Cutting the kernels off the cob is probably the “hardest” part of this recipe. (And by that I mean, it’s not hard at all…but neither is any other part of the recipe!) While you can buy fancy corn stripper tools these days, my preferred method is simply to lay the corn length-wise on a cutting board, use a sharp knife to cut down one side of the corn, rotate it so the flat side is now on the cutting board, and repeat.

You can also hold the kernel upright and cut the kernels off vertically but I find laying it flat easier. If you opt for the vertical option, doing so in a sheet pan can help keep the kernels contained.

How to Make Sweet Corn Salad

This is one of the easiest, freshest summer salads you could possibly make! It comes together in just a few minutes.

• Combine the fresh ingredients. Stir the corn, mango, tomatoes, scallions, red chili, and parsley together in a bowl.
• Add the dressing. Whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Pour over the corn mixture and fold to combine. Serve immediately or chill in the fridge until serving.

Tips & Variations

There are a few things to keep in mind with this corn and tomato salad.

• Use only the freshest ingredients. This recipe is the sum of its ingredients and the quality of each one matters. Be sure to choose only the freshest and perfectly ripe ingredients.
• Prepare a few hours in advance. For the most flavorful salad, prepare this a few hours in advance to let the flavors meld together.
• Add the avocado last. 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.
• Make it spicy. Want to kick things up a notch? Include more of the red chili or add in some chopped jalapeno.

Serving Suggestions

This fresh corn salad pairs so well with anything that comes off the grill. Chicken, steak, shrimp, salmon…you name it, this corn and tomato salad makes a great side dish!

You can also use it as a salsa dip for chips, which is a great side dish at a potluck. Or spoon it over the top of your favorite tacos or quesadillas!

How to Store Leftovers

Leftover sweet corn salad can be stored in the fridge, in a covered container, for 2-3 days. Note that if you added avocado, it will start to brown quickly (even with the lime juice) so it’s best to only add the avocado right before serving or skip it if you plan on having leftovers.