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Sweet Corn Salad Recipe

Sweet Corn Salad Recipe for Light Summer Sides

Bright, crisp, and naturally sweet, this sweet corn salad recipe gives you a refreshing side that feels effortless yet flavorful.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

Fresh Base
  • 3 cups fresh sweet corn kernels about 4 ears, or use frozen thawed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro or parsley chopped
Flavor Boosters
  • 1/3 cup feta cheese crumbled (optional)
  • 1 avocado diced (optional but recommended for creaminess)
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice or lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili flakes or paprika optional for heat

Method
 

  1. Boil corn for 5–7 minutes until tender, then cool and cut kernels off the cob to retain freshness and texture.
  2. Chop vegetables evenly so each bite contains a balanced mix of flavors and textures.
  3. Whisk dressing ingredients thoroughly until slightly thickened to ensure proper coating.
  4. Combine all base ingredients in a large bowl and mix evenly before adding dressing.
  5. Toss salad gently with dressing, then fold in feta and avocado carefully.
  6. Let the salad rest briefly before serving to allow flavors to develop fully.

Notes

  • Always slightly undercook corn to maintain a crisp texture that holds up well after dressing.
  • Mellow raw onions by soaking them briefly in cold water to avoid overpowering flavors.
  • Add delicate ingredients like avocado at the end to preserve their shape and texture.
  • Let the salad rest for a few minutes before serving so the flavors blend naturally.