If you are craving a dish that bursts with freshness, vibrant colors, and delightful textures, this Summer Corn Salad Recipe is an absolute must-try. Imagine biting into crisp, sweet corn paired with juicy tomatoes, bright red bell pepper, and a lively herb blend all tossed in a tangy and slightly sweet dressing. It is the perfect light yet satisfying salad that celebrates the best flavors of the season, with a simplicity that makes it an ideal go-to for picnic baskets, potlucks, or just a quick refreshing side.
Ingredients You’ll Need
What makes this Summer Corn Salad Recipe truly shine are its simple, wholesome ingredients that each play a crucial role in creating a balanced and lively flavor profile. Every component contributes texture, color, or that essential burst of freshness, making this salad both beautiful to look at and delightful to taste.
- 3 cups corn kernels: Fresh from about 4 ears, these provide the sweet and crunchy backbone of the salad.
- 1 medium red bell pepper: Cored and diced to add a crisp bite and vibrant red color.
- 2 small tomatoes: Diced for juicy bursts of tang and a lovely blush of color.
- ½ cup chopped fresh herbs: Parsley and basil bring aromatic freshness and a hint of earthiness.
- ¼ cup finely diced red onion: Adds just the right amount of sharpness to balance the sweetness.
- 3 tablespoons olive oil: For a smooth, fruity base that melds all the ingredients together.
- 3 tablespoons red wine vinegar: This introduces a pleasant tang, which you can adjust to personal taste.
- ½ tablespoon runny honey: Brings a subtle sweetness that softens the acidity of the vinegar.
- Salt & ground black pepper: Season generously to enhance all the fresh flavors.
How to Make Summer Corn Salad Recipe
Step 1: Combine the Veggies and Herbs
Start by adding your freshly cut corn kernels, diced red bell pepper, diced tomatoes, chopped herbs, and finely diced red onion into a medium-sized salad bowl. Mixing these fresh ingredients early ensures that every bite will deliver a well-balanced combination of flavors and textures.
Step 2: Whisk the Dressing
Next, whisk together the olive oil, red wine vinegar, runny honey, salt, and ground black pepper in a small measuring jug until the dressing is smooth and emulsified. This dressing is the soul of the salad, bringing brightness and a gentle sweetness that lifts the vibrant produce into something truly special.
Step 3: Toss and Serve
Pour the dressing over the bowl of salad ingredients and gently toss everything until every kernel of corn and piece of vegetable is evenly coated. Serve the salad immediately to enjoy the fresh crunch and zingy flavors at their peak.
How to Serve Summer Corn Salad Recipe
Garnishes
For a little flair and extra deliciousness, consider topping your Summer Corn Salad Recipe with a sprinkle of crumbled feta cheese or a handful of toasted pepitas. A few fresh herb sprigs can add a pop of color and a burst of fresh aroma that makes the salad feel even more inviting.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or fish, offering a refreshing contrast to smoky flavors. It also shines alongside grain bowls or as a zesty side for tacos and sandwiches, making it a highly versatile addition to your summer table.
Creative Ways to Present
If you want to wow guests, serve the Summer Corn Salad Recipe in individual mason jars or small glass bowls to showcase its beautiful layers of color. Alternatively, pile it atop avocado halves or stuff it into crisp lettuce cups for fun, handheld bites that make your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Summer Corn Salad Recipe in an airtight container in the refrigerator for up to two days. Because the vegetables are fresh and the dressing is light, it’s best enjoyed soon after making to maintain that crisp texture and bright flavor.
Freezing
Freezing is not recommended for this salad since the fresh vegetables, especially the tomatoes and herbs, lose their delicate textures and turn mushy once thawed. For the best experience, make just enough to enjoy fresh.
Reheating
This salad is best eaten cold or at room temperature, so reheating is generally not necessary. If your kitchen is chilly, simply take it out of the fridge a little earlier so it can warm up slightly before serving.
FAQs
Can I use frozen corn for this Summer Corn Salad Recipe?
Yes, if fresh corn isn’t available, thawed frozen corn works well. Just be sure to drain any excess water to avoid diluting the salad’s flavors and sogginess.
What herbs work best in this salad besides parsley and basil?
Fresh cilantro, chives, or mint are also wonderful alternatives or additions. They each bring their unique flair, so feel free to experiment based on your taste preferences.
Can I adjust the tanginess of the dressing?
Absolutely! The red wine vinegar provides that zesty kick, but you can reduce the amount if you prefer a milder dressing or substitute with apple cider vinegar for a different flavor note.
Is this salad suitable for vegans?
Yes, this Summer Corn Salad Recipe is naturally vegan as it contains only fresh vegetables, herbs, and a plant-based dressing. Just be sure your honey is replaced with maple syrup if you want to keep it strictly vegan.
How can I add some crunch to this salad?
Try sprinkling toasted nuts like almonds or walnuts, or seeds such as sunflower or pumpkin seeds on top. They add a delightful crunch and extra nutrition.
Final Thoughts
I truly hope you give this Summer Corn Salad Recipe a try because it’s such a joyful celebration of seasonal produce and simple flavors done right. It’s one of those dishes that feels like sunshine on a plate and brings so much cheer to any meal. Once you taste it, I’m sure it will become a favorite that you return to again and again throughout the summer months!
Print
Summer Corn Salad Recipe
- 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
This vibrant and refreshing Summer Corn Salad combines sweet corn kernels with crisp red bell pepper, juicy tomatoes, and fresh herbs, all tossed in a tangy honey and red wine vinegar dressing. Perfect as a light side dish or a fresh addition to any summer meal, this no-cook salad is quick to assemble and bursting with flavor.
Ingredients
Salad
- 3 cups corn kernels (from about 4 ears)
- 1 medium red bell pepper, cored and diced
- 2 small tomatoes, diced
- ½ cup chopped fresh herbs (parsley and basil)
- ¼ cup finely diced red onion
Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- ½ tablespoon runny honey
- salt, to taste
- ground black pepper, to taste
Instructions
- Combine salad ingredients. Add the corn kernels, diced red bell pepper, diced tomatoes, chopped fresh herbs, and finely diced red onion to a medium-sized salad bowl.
- Prepare the dressing. In a small measuring jug, whisk together the olive oil, red wine vinegar, runny honey, salt, and ground black pepper until the dressing is smooth and well combined.
- Toss and serve. Pour the dressing over the salad ingredients, then gently toss everything together to ensure the salad is evenly coated with the dressing. Serve immediately for the freshest taste.
Notes
- This salad is best served fresh but can be refrigerated for up to a day; the flavors will meld even more.
- Adjust the amount of red wine vinegar based on your preference for tanginess.
- Use fresh, sweet corn for the best natural sweetness and crunch.
- Feel free to substitute or add other fresh herbs such as cilantro or mint according to your taste.
- For a vegan option, the honey can be replaced with maple syrup or agave nectar.
- Adding a sprinkle of feta cheese or toasted nuts can enhance texture and flavor if desired.
