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Corn Salad

This fresh corn salad is one of our favorite summer side dishes. Sweet corn, juicy tomatoes, crisp red onion, and a simple cider vinegar dressing come together for a salad that's bright, refreshing, and easy to make.


It's just as welcome at a backyard barbecue as it is alongside grilled chicken, burgers, or sandwiches, and it tastes even better after a night in the refrigerator.

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Fresh summer corn doesn't need much to shine, and this recipe proves it. The simple dressing lets the sweetness of the corn take center stage while the vegetables add color, crunch, and freshness.


This recipe is inspired by Ina Garten's Corn Salad (click here to see her original recipe). We loved the original and, after making it many times, gradually tweaked a few ingredients until it became the version we make every summer.


For the sweetest, crispest corn, we use our Perfect Corn on the Cob (2 Easy Methods) recipe before making this salad (click here to see the recipe).


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Ingredients

  • 3 to 4 cups cooked corn kernels (about 5 ears of corn), cooled

  • 1/2 cup diced red onion

  • 1 cup chopped grape tomatoes

  • 3 tbsp olive oil

  • 3 tbsp apple cider vinegar

  • 1/4 tsp kosher salt, or to taste

  • 1/4 tsp freshly ground black pepper, or to taste


Choose your favorite:

  • 1/3 cup diced fresh jalapeño (our favorite, for a little heat)

  • OR 1/3 cup diced green bell pepper (for a milder version)

  • OR 1 tbsp chopped fresh basil (if you prefer an herb instead of peppers)


20 mins

Prep Time:

0 mins

Cook Time:

50 mins (includes chill time of 30 mins)

Total Time:

Tags:

​

6

Servings:

Sides

Course:

Human

Human or Dog:

Published:

July 30, 2026

Instructions

1. If you're starting with corn on the cob, prepare it using our Perfect Corn on the Cob (2 Easy Methods) recipe (click here to see the recipe). Once cooled, cut the corn kernels from the cobs, slicing as close to the cob as possible. Transfer the kernels to a medium mixing bowl.


2. Add the diced red onion, chopped grape tomatoes, and your choice of diced jalapeño, diced green bell pepper, or chopped fresh basil. Stir to combine.


3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper until well combined.


4. Pour the dressing over the corn mixture and toss until everything is evenly coated.


5. Cover and refrigerate for at least 30 minutes before serving. For the best flavor, refrigerate overnight to allow the flavors to meld.


6. Give the salad a quick stir before serving and adjust the salt and pepper to taste, if needed.


Notes/Variations

Notes:

🐾 Leeloo's Tip

If we're planning ahead, we almost always make this salad the day before. It's delicious after about 30 minutes in the refrigerator, but after an overnight rest, the flavors really come together.

Dog Commentary:

Leeloo says every great corn salad starts with extra ears of corn.

Bobby says that's called "snacking ahead."

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