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Summer Corn Salad

This Summer Corn Salad recipe combines summer’s freshest ingredients. It’s perfect for picnics, barbecues, potlucks or whenever! An impressive and easy salad that everyone loves!

A DELICIOUS FRESH SUMMER SALAD

Summer is one of my favorite times of the year! Mainly because of all the fresh foods, cookouts, warm weather and get togethers. And of course you always have to have that one dish that you want to bring to all the gatherings and this Summer Corn Salad is mine. This salad has all of summer’s best ingredients! They work so well together and are tossed with a delicious vinaigrette that really creates a lighter side dish to share with all your family and friends!

Finished Summer Corn Salad in white bowl overhead photo

FREQUENTLY ASKED QUESTIONS:

Is it really important to use grilled corn?

You don’t have to grill the corn.  I just find that it adds an extra depth of flavor and crunch.  But you could actually make this salad with frozen corn that you have thawed.

What can I substitute for goat cheese?

You could easily substitute feta for goat cheese.  It tastes great in this salad as well.  

I don’t care for bell peppers, can I leave that out?

Yes. Maybe just add a bit more cucumber to make up for the bell pepper you are leaving out (and to add more green into the salad – gotta have that color!)

Can I substitute the apple cider vinegar?

White vinegar, red wine vinegar, white wine vinegar, or rice vinegar would all make good substitutes in this recipe.   

How do I store?

To store this Summer Corn Salad, wrap the serving bowl with plastic wrap and it should keep in the refrigerator for up to 3 days.

Can I use a store-bought vinaigrette?

Of course you can. I really think this homemade vinaigrette makes this corn salad a hundred times more delicious though!

Wooden spoon scooping up some Summer Corn Salad from bowl Pinterest image

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • corn
  • olive oil
  • salt
  • pepper
  • grape tomatoes
  • cucumbers
  • green onion
  • bell pepper
  • goat cheese
  • apple cider vinegar
  • lemon juice
  • garlic
  • parsley
  • basil
  • honey
Ingredients needed: corn, olive oil, salt, pepper, grape tomatoes, cucumbers, green onions, bell pepper, goat cheese, apple cider vinegar, lemon juice, garlic, parsley, basil leaves and honey

HOW TO MAKE SUMMER CORN SALAD:

In a bowl add all of the vinaigrette ingredients.

Whisk together all of the vinaigrette ingredients until combined (or use a shaker container and shake well). Allow the vinaigrette to sit for at least an hour to allow the herbs to infuse the oil.

While the vinaigrette is setting, peel the corn and remove all silk. Brush olive oil all over the cobs. Season them with salt and pepper.

Corn being brushed with olive oil

Grill the corn cobs for 12 minutes, turning as they char. 

Corn after it has been grilled

Once the cobs have cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Make sure to cut the corn close to the core of the cob to get whole kernels.

In a large bowl, add together the salad ingredients.

Salad ingredients in white bowl

Pour the vinaigrette over the salad.

Vinaigrette being poured over salad

Toss well.

Salad mixed up in white bowl

Serve and enjoy!

Summer Corn Salad in bowl with spoon in front of it

CRAVING MORE RECIPES? GIVE THESE A TRY!

Square image close up of white bowl filled with summer corn salad

Summer Corn Salad

This Summer Corn Salad combines summer's freshest ingredients. It's perfect for picnics, barbecues, potlucks or whenever! A quick and easy salad recipe that everyone loves!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time:: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

Salad:

Vinaigrette:

  • ¼ cup olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1 clove garlic minced
  • 1 Tablespoon fresh parsley finely chopped
  • 10 fresh basil leaves finely chopped
  • 2 Tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Whisk together all of the vinaigrette ingredients (or use a shaker container and shake well).
  • Allow the vinaigrette to sit for at least an hour to allow the herbs to infuse the oil.
  • While the vinaigrette is setting, peel the corn and remove all silk. Brush olive oil all over the cobs. Season them with salt and pepper.
  • Grill the corn cobs for 12 minutes, turning as they char. Once the cobs have cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Make sure to cut the corn close to the core of the cob to get whole kernels.
  • In a large bowl, mix together the salad ingredients.
  • Toss well with the vinaigrette and serve.

Notes

  • You don’t have to grill the corn – it just adds another layer of flavor to this salad.
  • You could easily substitute feta for goat cheese.  It tastes great in this salad as well.
  • You could use 1 teaspoon of dried parsley and 1 teaspoon of dried basil as a substitute for the fresh.
  • The bell pepper can be omitted if you don’t enjoy.
  • White vinegar, red wine vinegar, white wine vinegar, or rice vinegar would all make good substitutes in this recipe for the apple cider vinegar.
  • Easily double this recipe for larger gatherings.
Course: Salad, Side Dish
Cuisine: American

Nutrition

Calories: 295kcal | Carbohydrates: 21g | Protein: 10g | Fat: 20g | Sodium: 541mg | Fiber: 3g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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