Summer Corn Salad

Summer Corn Salad

227 Reviews 12 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Eileen

“This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Share It

Reviews (227)

Rate This Recipe


A very summery flavor! We use less onion, and use a sweet variety - and the longer it refrigerates, the better it tastes. I use this trick for cutting the corn: set a bundt or angel food pan on the counter (open side up, as if to pour batter in), then rest one end of the cob in the middle hole. No slipping around as you cut, and the kernels fall right into the pan!!... and you feel ever so clever.



This salad is a winner -- it's refreshing, attractive, and infinitely adaptable. For example, I use more vinegar because my husband and I prefer tangy dressings. Or you can use Good Seasons Italian dressing packets, prepared the way you like it, instead of the oil, vinegar, and salt called for in the recipe. Canned corn works fine instead of fresh -- you lose a bit of flavor, but it's easier and faster. I use cherry tomatoes sliced in half instead of dicing large tomatoes -- it's easier, looks nicer, and usually tastes better, too. I prefer to use either a chopped red onion or sliced green onions instead of a white onion. Fresh basil is essential. Chopped bell peppers make a healthy, crunchy addition; I use an orange one for the color contrast. Other good additions are sliced olives, small pinto beans, sliced radishes, or diced hot peppers. I even add diced ham or salami and diced provolone sometimes. Make this at least a few hours early, cover, and place in the frig so the veggies have time to absorb all the great flavors.



This salad is very easy and very colorful. It's good and actually pretty refreshing. I microwaved the corn still in the husks for 2 minutes per ear (or out of the husk and wrapped in plastic wrap for 2 minutes per ear) then followed the directions from there. It's been awhile since I made it, but I think I used a white onion (or maybe a yellow one). It makes a pretty good amount of salad. If you're looking for quick and easy, this is it. It'll definitely serve a lot of people. UPDATE: I made this for a Labor Day bbq, and instead of chopping tomatoes (they all looked terrible at the grocery) I halved a container of grape tomatoes. They were perfect, delicious and very pretty. I'll only do this in the future. I also chopped a large Vidalia onion. Yummy. I make this all the time, and everyone always loves it.

More Reviews

Similar Recipes

P.J.'s Fresh Corn Salad

P.J.'s Fresh Corn Salad

Southwestern Roasted Corn Salad

Southwestern Roasted Corn Salad

Mexican Corn Salad

Mexican Corn Salad

Summer Corn Salad with Asparagus

Summer Corn Salad with Asparagus

Kim's Summer Corn Salad

Kim's Summer Corn Salad

Summer Anytime Crisp Corn Salad

Summer Anytime Crisp Corn Salad


Amount Per Serving (4 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Kim's Summer Corn Salad


next recipe:

Grilled Corn and Edamame Succotash Salad