Make the most of the seasonal produce with this delicious fresh corn salad recipe. Tossed in a simple honey vinaigrette and packed full of fresh ingredients, this is loaded full of the good stuff. Simple to make, it’s perfect for picnics and cookouts!
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I can not resist buying fresh corn on the cob when it starts to appear in stores, the texture, the sweet flavor, it’s too hard to resist!
This fresh corn salad recipe is the perfect way to make the most of those ears of corn. Light and bright, it makes for a fabulous side dish for so many meals, and it’s perfect for potlucks, picnics and summertime eats.
Simple and quick to make, the corn is wonderfully seasoned and baked to enhance all of those natural sweet flavors. The honey dressing compliments perfectly and it’s full of texture and flavor. I also added cheese to this recipe (because it’s delicious) but you can feel free to opt it out of cheese isn’t your thing.
I know you are going to love this!
Be sure to try my Creamed Corn and Air Fryer Corn on the Cob too!
How to make Fresh Corn Salad
- Gather your salad ingredients.
- Preheat Oven to 375 degrees Fahrenheit.
- Place corn on a baking sheet and set aside. In a small bowl, add melted butter, salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Pour the butter mixture over the ears of corn, ensuring all pieces of the corn are covered.
- Place the baking sheet with the corn in the oven for 12-15 minutes or until corn is heated through and set aside.
- Meanwhile, add chopped cucumber, red onion, halved grape tomatoes, and mix them together in a large salad bowl. Set aside.
- Once your corn is done cooking and cooled a bit, cut the corn kernels off the cobb and add it to the cucumber, onion, and tomato mixture, along with the Gorgonzola cheese (if using) and Italian parsley.
- Create your dressing by adding olive oil, apple cider vinegar, honey, salt, and black pepper, to a small glass container. Shake the container until all the ingredients have combined and emulsified.
- Pour the dressing mixture over the salad and toss everything to combine. Top with additional cheese and parsley if desired. Serve immediately or chill before serving.
Can you use frozen or canned corn?
Fresh corn on the cob is best to use for this recipe. It has the best crunch and flavor and it’s really hard to beat it. In a pinch, you can use frozen, thaw it first, toss in the butter and seasonings and then bake it on a sheet pan to warm it through. It’s best not to use canned corn, as this can be quite soft and mushy in texture.
Can you make it ahead of time?
Yes! This is a great make-ahead salad, and because it doesn’t contain dairy it travels great too! Enjoy it straight away, or cover it and keep it refrigerated. It will keep well for 3 to 4 days.
What do you serve it with?
This fresh corn salad recipe is great to serve up at a cookout with grilled BBQ, but it’s also perfect to serve up as part of a weeknight dinner alongside chicken, fish, or beef. It’s also a pretty great topping for tacos! Try it with these favorites:
Recipe Notes and Tips
- This salad can be served immediately or chilled in the refrigerator for a few hours to amplify the flavors.
- The Gorgonzola cheese in this recipe is optional. You can also sub the gorgonzola with Feta cheese.
- Make this salad vegan by using oil instead of butter, skip the cheese and swap the honey in the dressing for maple syrup.
- The honey vinaigrette compliments this salad so well, but a creamy ranch would work great too!
More Salad Recipes
- Black-Eyed Pea Salad
- Southern Style Macaroni Salad
- Creamy Broccoli Cauliflower Salad
- Southern Potato Salad
- Southern Cucumber Salad
Fresh Corn Salad Recipe
Ingredients
- 6 ears of fresh corn
- 8 Tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon paprika
- 1/2 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/3 cup of Gorgonzola Cheese optional
- 1/3 cup grape tomatoes cut in half
- 1/4 cup chopped Italian Parsley
Dressing:
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 2 teaspoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven to 375 degrees Fahrenheit.
- Place corn on a baking sheet and set aside. In a small bowl, add melted butter, salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Pour the butter mixture over the ears of corn, ensuring all pieces of the corn are covered.
- Place the baking sheet with the corn in the oven for 12-15 minutes or until corn is heated through and set aside.
- Meanwhile, add chopped cucumber, red onion, halved grape tomatoes, and mix them together in a large salad bowl. Set aside.
- Once your corn is done cooking and cooled a bit, cut the corn kernels off the cobb and add it to the cucumber, onion, and tomato mixture, along with the Gorgonzola cheese (if using) and Italian parsley.
- Create your dressing by adding olive oil, apple cider vinegar, honey, salt, and black pepper, to a small glass container. Shake the container until all the ingredients have combined and emulsified.
- Pour the dressing mixture over the salad and toss everything to combine. Top with additional cheese and parsley if desired. Serve immediately or chill before serving.
Notes
- This salad can be served immediately or chilled in the refrigerator for a few hours to amplify the flavors.
- The Gorgonzola cheese in this recipe is optional. You can also sub the gorgonzola with Feta cheese.
- Make this salad vegan by using oil instead of butter, skip the cheese and swap the honey in the dressing for maple syrup.
- The honey vinaigrette compliments this salad so well, but a creamy ranch would work great too!