Fresh Corn Salad Recipe

A fresh corn salad served in a white bowl with a spoon.

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!

Course Salad, Side Dish

Cuisine American

Keyword corn on the cob salad, corn salad with blue cheese, corn salsa recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 333kcal

Author Tanya

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!

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