Fresh, crisp, and bursting with flavor, this easy corn salad recipe comes together in just 10 minutes and is perfect for BBQs, taco nights, and potlucks.
Fresh, Fast, Flavorful Corn Salad
- Flavor: Spicy corn salad is fresh, crisp, and zesty with the perfect balance of sweet, savory, and tangy flavors with just a little heat. A welcome change from ordinary mixed greens!
- Skill Level: By simply chopping the veggies and tossing them together, this beginner-friendly recipe is easy for everyone!
- Time-Saver: This corn salad and dressing can be made in the same bowl it will be served in for easy clean up and transport.
- Serving: Share this summer corn salad with tortilla chips on a taco charcuterie board, alongside grilled steak or chicken, or as a vegetarian main dish over lettuce. The versatile dressing can also be used as a marinade or brushed over grilled corn on the cob, elote style.
Ingredient Notes for Corn Salad
- Vegetables:
- Use frozen or canned corn kernels, just be sure to rinse and drain well. Cooked corn, particularly grilled corn freshly cut off the cob, is extra tasty.
- Diced celery makes sure every bite is crunchy and fresh tasting.
- Bell peppers add sweet flavor and crisp texture. Red, orange, or yellow peppers are all great options.
- Green onions are mild tasting but chives will work in a pinch.
- Diced jalapeno, while optional, bring spicy heat. Adjust to your liking by removing the seeds or using just half a pepper.
- Dressing:
- Fresh lime juice gives the salad a bright and fresh flavor that bottled varieties can’t achieve. Adjust to taste.
- Use a quality olive oil to coat the veggies which helps the seasoning cling.
- Freshly minced garlic adds the best punch. Garlic paste or garlic powder are workable swaps.
- Cumin adds warm, earthy flavor.
- Parsley is colorful and fresh. Cilantro makes a great swap for a more southwest-style corn salad.
- Salt and pepper should be added after all the salad ingredients have been mixed and has chilled for a while.
- Parmesan Cheese: Brings a salty complement to the sweet corn and spicy jalapenos, but any other tangy cheese, like feta, gorgonzola, or cotija, work well in this dish.
- Optional Heat Sources:
- Adjust hot sauce to taste. Try Sriracha which is mild and a bit sweet or Tabasco which is a sharp, vinegar based option.
- Red pepper flakes will add a spicy heat, or use a pinch of chili powder.
Variations
- Cherry tomatoes, sliced radishes, and cucumbers are colorful veggies that add flavor.
- Add a can of drained black beans, chickpeas, or cooked and chilled quinoa to stretch this corn salad a little further for those bigger appetites.
- For a creamy corn salad, stir in a small spoonful of sour cream, Greek yogurt, or mayonnaise. Mashed avocado can be used, but do so just before serving to ensure it does not brown.
- Make it dairy free by omitting the parmesan, or use a dairy free cheese option.
How to Make Cold Corn Salad
- To a large bowl, add thawed corn, celery, bell pepper, jalapeno, green onions, and parsley.
- Toss with Parmesan and dressing ingredients. (Full recipe below.)
- Chill for 30 minutes before serving so the flavors blend.
Storing Summer Corn Salad
- Store corn salad in an airtight container in the refrigerator for up to 4 days.
- Leftovers will still taste great, just stir before serving and add a squeeze of fresh lime juice to brighten the flavors. Delish tucked into chicken tacos.
- I do not recommend freezing this salad as the veggies will soften and release water.
More Fresh Sides for BBQ Nights
Did you make this easy corn salad recipe? Leave a comment and rating below.
Corn Salad Recipe
This easy corn salad recipe is crisp, colorful, and full of zesty lime flavor. Frozen corn keeps it fast, while Parmesan, cumin, garlic, and a little heat make it taste fresh and bold.
Equipment
Ingredients
- 12 ounces frozen corn 1 package
- 1 cup diced celery
- 1 red bell pepper diced
- 1 jalapeno * diced
- ½ cup chopped green onions
- ¼ cup chopped fresh parsley
- ¼ cup grated parmesan cheese
- 3 Tablespoons lime juice about 3 small limes
- 1½ Tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce * Sriracha or Tabasco
- ½ teaspoon red pepper flakes *
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Add frozen corn to a colander and run under water to thaw corn. Drain well.
- In a large bowl, mix together corn, celery, red pepper, jalapeno*, green onion, and parsley.
- Add Parmesan, lime juice, olive oil, garlic, cumin, hot sauce*, red pepper flakes*, salt, and pepper and toss to combine.
- Cover and refrigerate for 30 minutes before serving to allow flavors to meld.
- Serve with tortilla chips, as a side salad, or with lettuce or chicken as a main dish!
Notes
*If you prefer less spicy, options include:
- Removing the seeds of the jalapenos
- Add only half of the jalapeno, taste, and add more if you’d like
- Taste before adding in the hot sauce and red pepper flakes, and add to taste
Nutrition Information
Calories: 91 | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 231mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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