5 Quick and Easy Corn Salad Recipes

Southwest Black Bean and Corn Salad

If you’re craving something with a bit of spice, this Southwest Black Bean and Corn Salad might just be your new favorite. This dish combines the earthy flavors of black beans with the sweet crunch of corn to create a vibrant, refreshing salad that’s perfect for any occasion.

Ingredients:

• 1 can (15 oz) of black beans, rinsed and drained
• 2 cups of corn kernels (fresh or frozen, thawed)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• ¹⁄₂ cup chopped fresh cilantro
• ¹⁄₄ cup finely chopped red onion
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Prep the Vegetables: Begin by prepping all your vegetables. Rinse and drain the black beans and thaw the corn if using frozen. Dice the red bell pepper, finely chop the jalapeño, cilantro, and red onion.
2. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
3. Mix Everything: In a large mixing bowl, combine black beans, corn, bell pepper, jalapeño, cilantro, and red onion. Pour the dressing over the top and toss gently to combine.
4. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

🔔 Note: For an extra kick, add a pinch of chili powder or cayenne pepper to the dressing.

Simple Summer Corn Salad

Sometimes simplicity is key, especially when you’re looking to highlight the natural sweetness of fresh summer corn. This Simple Summer Corn Salad is a light, refreshing side dish that’s perfect for picnics, barbecues, or a light lunch.

Ingredients:

• 4-5 ears of fresh sweet corn, shucked and kernels removed
• 1 pint cherry tomatoes, halved
• ¹⁄₂ red onion, thinly sliced
• ¹⁄₄ cup of fresh basil, chiffonade
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Blanch the Corn: Bring a pot of water to a boil, add corn, and cook for 3-4 minutes until just tender. Drain and let cool.
2. Combine Ingredients: In a large bowl, mix the cooled corn with cherry tomatoes, red onion, and basil.
3. Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad and toss to coat.
4. Serve: Let it sit for about 15 minutes before serving to allow the flavors to meld together. Can be served warm, at room temperature, or chilled.

Avocado and Grilled Corn Salad

This salad brings a creamy richness with avocado and the charred flavor from grilled corn, offering a satisfying and flavorful experience. It’s great for summer cookouts or as a side to grilled meats.

Ingredients:

• 4 ears of corn, grilled and kernels cut off
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• ¹⁄₂ cup chopped fresh cilantro
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill the Corn: Brush corn with a little olive oil and grill until charred, turning occasionally, about 10 minutes. Let cool and cut off the kernels.
2. Prep the Salad: In a large bowl, combine corn kernels with diced avocado, red bell pepper, and cilantro.
3. Dress the Salad: In a small bowl, mix lime juice, olive oil, salt, and pepper. Pour over the salad and gently toss to combine.
4. Chill: Serve immediately or chill in the refrigerator for at least 30 minutes for better flavor infusion.

Italian Corn Salad

Bring an Italian twist to your table with this fresh, vibrant salad. This Italian Corn Salad adds a touch of sophistication to your meal with its flavors reminiscent of the Mediterranean.

Ingredients:

• 3 cups cooked corn kernels
• ¹⁄₄ cup chopped sun-dried tomatoes in oil
• ¹⁄₄ cup sliced black olives
• ¹⁄₄ cup fresh basil, torn
• ¹⁄₄ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Feta cheese or shaved Parmesan for topping (optional)

Instructions:

1. Prepare Corn: If using fresh corn, steam or boil until tender, then cool and cut off the kernels.
2. Mix Ingredients: In a large bowl, combine corn, sun-dried tomatoes, olives, basil, and parsley.
3. Dressing: Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Drizzle over the salad and toss.
4. Top and Serve: If desired, top with feta cheese or shaved Parmesan before serving. This salad is delicious served at room temperature or chilled.

Creamy Fiesta Corn Salad

Round off with a fiesta of flavors with this creamy, zesty corn salad. It’s a delightful mix that brings both creaminess and spice to the table, perfect for gatherings or as a standalone dish.

Ingredients:

• 3 cups fresh or frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• ¹⁄₂ cup of light sour cream or Greek yogurt
• ¹⁄₄ cup mayonnaise
• 1 jalapeño, seeded and finely chopped
• ¹⁄₄ cup finely chopped red onion
• ¹⁄₄ cup cilantro, chopped
• Juice of 1 lime
• ¹⁄₂ tsp chili powder
• Salt to taste

Instructions:

1. Cook the Corn: If using fresh corn, cook until tender, then cool and cut off the kernels. If frozen, ensure it’s completely thawed.
2. Mix Salad Base: In a bowl, combine corn, black beans, jalapeño, and red onion.
3. Prepare Dressing: In another bowl, mix sour cream, mayonnaise, lime juice, chili powder, and salt.
4. Combine: Pour the dressing over the corn mixture and toss until everything is well coated. Sprinkle with cilantro.
5. Chill: Refrigerate for at least 2 hours before serving to let the flavors meld. Can be served chilled or at room temperature.

These corn salad recipes are not only quick and easy to prepare but also versatile, adapting to various tastes and dietary needs. Whether you're looking for a spicy kick, Mediterranean flavors, or a creamy indulgence, there's a corn salad for everyone. Use these recipes as a foundation to experiment with additional ingredients or to suit your palate, making the most of corn's versatility in your culinary endeavors.