26+ Delicious Summer Corn Salad Recipes to Try This Season

Summer is the perfect time to enjoy fresh, vibrant dishes that celebrate the season’s best produce.

And when it comes to summer salads, corn is undoubtedly one of the stars of the show.

Sweet, crunchy, and full of flavor, corn adds a delicious pop to any salad.

Whether you’re hosting a barbecue, enjoying a picnic, or simply craving a light yet satisfying meal, a corn salad can be the perfect dish.

From creamy and tangy to fresh and vibrant, there are endless ways to enjoy this summer vegetable.

In this blog post, we’ve rounded up 26+ summer corn salad recipes that feature a variety of flavors, textures, and ingredients to suit any taste.

These salads are versatile enough to be served as a side dish, a main course, or a refreshing appetizer.

Let’s dive into these delicious and easy-to-make recipes that are perfect for hot summer days.

26+ Delicious Summer Corn Salad Recipes to Try This Season

With over 26+ summer corn salad recipes at your fingertips, you’ll never run out of ideas for how to make the most of this sweet, seasonal vegetable.

From zesty, refreshing dressings to creamy textures and tangy accents, each recipe offers a unique twist on the classic corn salad.

Whether you’re looking to impress your guests at a summer gathering or simply want to enjoy a light, satisfying meal on a hot day, there’s a corn salad for every occasion.

These salads can be easily customized with your favorite ingredients or based on what you have on hand, so feel free to experiment and make them your own.

So, grab some fresh corn, toss together a few key ingredients, and let these summer corn salad recipes bring the bright flavors of the season straight to your table!

Grilled Corn & Avocado Summer Salad

Smoky grilled corn paired with creamy avocado and a zesty lime vinaigrette creates the ultimate summer salad that’s both satisfying and refreshing.

Perfect for barbecues, picnics, or a light dinner, this salad is a seasonal favorite that makes the most of fresh summer produce.

Ingredients:

• 4 ears of fresh corn, husked
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until lightly charred. Let cool, then cut the kernels from the cobs.
2. In a large bowl, combine grilled corn, diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and gently toss to combine.
5. Garnish with fresh cilantro before serving.

This salad delivers a combination of textures and flavors—from the slight crunch of charred corn to the creaminess of avocado and the punch of lime and onion.

It’s a vibrant and versatile dish that fits seamlessly into any summer meal.

Mexican Street Corn Salad (Esquites)

Inspired by the popular Mexican street food, this salad transforms traditional elote into a mess-free side dish bursting with tangy, spicy, and savory flavors.

It’s a must-try for lovers of bold and zesty combinations.

Ingredients:

• 5 ears of corn, kernels removed
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 jalapeño, finely diced (optional for heat)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1/2 tsp chili powder
• Salt to taste

Instructions:

1. Heat a skillet over medium-high heat. Add corn kernels and cook dry (without oil) until they begin to char, about 5–7 minutes.
2. Remove from heat and let the corn cool slightly.
3. In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and salt.
4. Stir in the charred corn, jalapeño, cotija cheese, and cilantro.
5. Taste and adjust seasoning if needed. Serve warm or chilled.

This salad captures the essence of Mexican street corn in every bite—creamy, spicy, and tangy.

It’s a great addition to taco night or any summer cookout, with a crowd-pleasing kick that keeps people coming back for more.

Mediterranean Corn & Chickpea Salad

Fresh corn meets Mediterranean flair in this hearty and nutritious salad.

With protein-rich chickpeas, juicy cucumbers, and a lemony vinaigrette, it’s a wholesome and vibrant dish perfect for summer lunches or light dinners.

Ingredients:

• 3 ears of corn, kernels removed
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, minced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, sauté corn kernels for 5–7 minutes until slightly golden. Let cool.
2. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and corn.
3. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
4. Pour dressing over the salad and toss to combine.
5. Top with crumbled feta and chopped parsley just before serving.

This Mediterranean-inspired salad is a celebration of bright, fresh flavors and nourishing ingredients.

It’s filling without being heavy, making it ideal for hot days when you want something cool and satisfying. Serve it on its own or alongside grilled meats or pita bread for a complete summer meal.

Sweet Corn, Blueberry & Feta Salad

This unexpected combo of sweet corn and juicy blueberries may surprise you—but the flavors work beautifully together.

Balanced with tangy feta and a honey-lime dressing, this salad is a sweet-savory delight that screams summer on a plate.

Ingredients:

• 4 ears fresh corn, kernels removed
• 1 cup fresh blueberries
• 1/3 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh mint or basil, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Lightly sauté corn kernels in a dry skillet over medium-high heat for about 5 minutes, until just golden. Let cool.
2. In a large bowl, combine corn, blueberries, red onion, feta, and herbs.
3. Whisk together olive oil, honey, lime juice, salt, and pepper.
4. Drizzle dressing over the salad and toss gently.
5. Chill for 15–20 minutes before serving for best flavor.

This salad is a visual and culinary celebration of summer.

The burst of sweetness from the blueberries, the salty tang of feta, and the freshness of herbs make it perfect for picnics, brunches, or even a light dessert-style side dish.

Corn, Zucchini & Basil Orzo Salad

This pasta-based corn salad brings a heartier touch to your summer table.

Roasted zucchini, sweet corn, and fragrant basil make it both filling and fresh, ideal for potlucks or prepping ahead for weekday lunches.

Ingredients:

• 1 cup orzo pasta
• 2 ears corn, grilled and kernels removed
• 1 medium zucchini, diced
• 1/4 cup fresh basil, chopped
• 1/4 cup parmesan, grated
• 1 tbsp olive oil

For the Lemon Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain, rinse, and set aside.
2. Toss diced zucchini with 1 tbsp olive oil and roast at 400°F (200°C) for 15–20 minutes, until golden.
3. In a large bowl, combine cooked orzo, grilled corn, roasted zucchini, basil, and parmesan.
4. Whisk lemon dressing ingredients together and toss with salad.
5. Chill before serving or enjoy slightly warm.

This salad hits the sweet spot between comforting and refreshing.

The orzo adds a satisfying base, while the roasted veggies and zesty dressing keep it light and flavorful—perfect for a breezy evening meal or summer potluck.

Spicy Thai Corn & Cabbage Salad

With vibrant colors and bold flavors, this Thai-inspired salad combines crunchy cabbage and sweet corn with a spicy peanut dressing.

It’s a lively dish that brings excitement to the table and pairs beautifully with grilled chicken or tofu.

Ingredients:

• 3 ears corn, kernels removed
• 2 cups shredded red cabbage
• 1 carrot, grated
• 1/4 cup green onions, sliced
• 1/4 cup chopped peanuts
• 2 tbsp fresh cilantro or Thai basil, chopped

For the Spicy Peanut Dressing:

• 3 tbsp creamy peanut butter
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha (adjust to taste)
• 1 tsp honey
• Water to thin, as needed

Instructions:

1. In a bowl, whisk all dressing ingredients until smooth, adding water to thin as desired.
2. In a large mixing bowl, combine corn, cabbage, carrot, green onions, and herbs.
3. Pour dressing over the salad and toss to coat evenly.
4. Sprinkle chopped peanuts on top just before serving.

This salad is a crunchy, spicy, and colorful showstopper.

The peanut dressing is rich and vibrant, balancing beautifully with the sweetness of corn and the freshness of cabbage. It’s a great make-ahead option that gets even better after sitting for an hour or two.

Corn & Roasted Pepper Salad with Balsamic Glaze

This colorful, smoky corn salad brings together sweet corn, charred bell peppers, and a tangy balsamic glaze.

The combination of roasted vegetables and a rich glaze makes it an excellent side dish for grilled meats or as a vibrant topping for tacos.

Ingredients:

• 4 ears of corn, grilled or boiled and kernels removed
• 2 red bell peppers, roasted and chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the bell peppers by placing them under the broiler or over an open flame until charred, about 5 minutes on each side. Once cooled, peel off the skin and chop into small pieces.
2. In a large bowl, combine the corn, roasted peppers, onion, and basil.
3. Drizzle olive oil and balsamic glaze over the salad and toss gently.
4. Season with salt and pepper to taste.
5. Let sit for about 15 minutes to allow the flavors to meld before serving.

This salad strikes a perfect balance of sweetness from the corn, smokiness from the peppers, and the tangy richness of the balsamic glaze.

It’s a visually stunning salad that will brighten up any meal, and it pairs beautifully with grilled chicken or seafood.

Corn & Cucumber Salad with Dill Yogurt Dressing

Cool and refreshing, this salad combines crisp cucumber with sweet corn and a tangy, creamy dill yogurt dressing.

It’s an ideal dish to serve on hot summer days when you’re craving something light, refreshing, and easy to prepare.

Ingredients:

• 3 ears of corn, kernels removed
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, cucumber, onion, and dill.
2. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently.
4. Chill in the refrigerator for 15-20 minutes to allow the flavors to meld before serving.

This light and refreshing salad is a great side dish for any summer BBQ or picnic.

The creamy dill yogurt dressing adds a rich and tangy flavor that perfectly complements the crispness of the cucumber and sweetness of the corn. It’s simple but utterly satisfying.

Corn, Mango & Black Bean Salad

A tropical twist on a classic summer salad, this dish combines sweet corn, juicy mango, and protein-packed black beans with a zesty lime dressing.

The result is a flavorful, refreshing salad that’s both nutritious and filling—perfect for a light lunch or a side dish at any summer gathering.

Ingredients:

• 3 ears of corn, kernels removed
• 1 ripe mango, diced
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced

For the Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, mango, black beans, red onion, cilantro, and avocado.
2. Whisk together the dressing ingredients and pour over the salad.
3. Toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or chill for 20 minutes before serving for a colder option.

The sweet and tangy combination of mango and lime pairs beautifully with the savory corn and black beans.

This salad is packed with flavor and texture, making it a perfect addition to any BBQ, picnic, or light lunch. Plus, the avocado adds a creamy richness that makes it even more satisfying.

Corn & Watermelon Salad with Feta and Mint

This light and refreshing salad combines sweet watermelon, crisp corn, and creamy feta with a hit of mint.

The balance of sweet and salty makes it a perfect side dish for a summer barbecue or an outdoor gathering.

Ingredients:

• 3 ears of corn, kernels removed
• 3 cups watermelon, cubed
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, thinly sliced

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, watermelon, feta, mint, and red onion.
2. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill for about 10–15 minutes before serving to allow the flavors to meld.

This salad is both hydrating and flavorful, with the sweetness of the watermelon perfectly complemented by the salty feta and fresh mint.

It’s a crowd-pleaser that’s especially refreshing on hot days and pairs well with grilled meats or seafood.

Corn, Tomato & Cucumber Salad with Italian Herbs

This simple, herb-infused salad is bursting with fresh, juicy tomatoes, crisp cucumbers, and sweet corn.

The addition of Italian herbs and olive oil makes it a perfect Mediterranean-inspired dish that’s light, flavorful, and easy to prepare.

Ingredients:

• 3 ears of corn, kernels removed
• 2 large tomatoes, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil

For the Dressing:

• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, tomatoes, cucumber, onion, and basil.
2. Whisk together the red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Chill for about 10 minutes before serving.

This fresh, herby salad is a fantastic way to highlight the bright, natural flavors of summer.

The tomatoes and cucumbers provide crunch and juiciness, while the Italian dressing ties everything together. It’s a light and vibrant option that pairs wonderfully with pasta or grilled fish.

Corn & Roasted Sweet Potato Salad with Chipotle Dressing

This hearty yet refreshing salad combines roasted sweet potatoes and sweet corn, dressed in a smoky, spicy chipotle dressing.

It’s perfect for those who enjoy a little heat with their veggies, and it’s filling enough to be a main dish or a substantial side.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 ears of corn, kernels removed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Chipotle Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp chipotle in adobo sauce (or chipotle powder)
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a little olive oil, salt, and pepper, then roast them for 20–25 minutes until soft and golden.
2. In a skillet, sauté the corn for 5–7 minutes until slightly golden and crispy.
3. In a small bowl, whisk together all the chipotle dressing ingredients until smooth.
4. In a large bowl, combine the roasted sweet potatoes, corn, red onion, and cilantro.
5. Drizzle the chipotle dressing over the salad and toss gently to combine.
6. Let the salad sit for about 10 minutes to let the flavors meld before serving.

This salad is both hearty and bold, with the sweetness of the roasted sweet potatoes balancing perfectly with the smoky, spicy chipotle dressing.

It’s great as a standalone meal or served alongside grilled meats. Perfect for anyone who enjoys a little extra flavor kick in their summer meals!

Corn & Peach Salad with Honey-Lime Dressing

This sweet and savory salad combines juicy, ripe peaches with crisp corn and a light honey-lime dressing.

The peach and corn pairing gives a beautiful balance of sweetness, while the tangy dressing ties everything together. Perfect for a summer brunch or a side at any barbecue.

Ingredients:

• 3 ears of corn, kernels removed
• 2 ripe peaches, pitted and sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup goat cheese, crumbled

For the Honey-Lime Dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, sliced peaches, basil, red onion, and goat cheese.
2. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill for 10-15 minutes before serving to allow the flavors to meld.

This salad is an explosion of fresh, summery flavors.

The peaches add a juicy sweetness that pairs beautifully with the corn and tangy goat cheese. It’s light, refreshing, and perfect for a summer evening meal or picnic.

Corn & Kale Salad with Lemon Tahini Dressing

This hearty and nutritious salad is a great way to add some greens to your summer corn collection.

The earthy kale pairs wonderfully with the sweetness of the corn, and the lemon tahini dressing brings a creamy, zesty finish.

Ingredients:

• 3 ears of corn, kernels removed
• 4 cups kale, chopped and massaged
• 1/4 cup red bell pepper, diced
• 1/4 cup sunflower seeds or pumpkin seeds
• 1/4 cup parmesan cheese, grated

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Water to thin, as needed
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt until it softens.
2. Add the corn, red bell pepper, sunflower seeds, and parmesan to the kale.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, water (to thin), salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss to combine.
5. Let it sit for 10 minutes before serving to allow the flavors to develop.

This salad is a great way to eat your greens while enjoying the sweetness of fresh corn.

The tahini dressing adds a creamy, nutty depth, and the kale provides a satisfying bite. It’s perfect as a side dish or even a light main course.

Corn & Pesto Pasta Salad

This Italian-inspired pasta salad combines sweet corn, pasta, and pesto for a flavorful and filling dish. It’s a great make-ahead option for picnics, barbecues, or even as a quick lunch.

The fresh pesto ties everything together with vibrant, herby notes.

Ingredients:

• 3 ears of corn, kernels removed
• 2 cups cooked pasta (penne, fusilli, or farfalle work well)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts (optional)
• 1/4 cup parmesan cheese, grated

For the Pesto:

• 2 cups fresh basil
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 tbsp parmesan cheese
• 2 garlic cloves
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a food processor, blend the pesto ingredients until smooth, adding olive oil as needed to reach the desired consistency.
3. In a large bowl, combine the cooled pasta, corn, sun-dried tomatoes, and basil.
4. Toss with the pesto until everything is well coated.
5. Garnish with pine nuts and grated parmesan cheese just before serving.

This pasta salad is rich with the earthy, garlicky flavors of pesto and balanced by the sweetness of corn.

It’s a filling and satisfying dish that’s perfect for a summer meal. The sun-dried tomatoes and pine nuts add additional texture and flavor, making it a crowd-pleasing dish.

Corn & Roasted Beet Salad with Goat Cheese

This vibrant salad combines earthy roasted beets, sweet corn, and creamy goat cheese, all brought together with a tangy vinaigrette.

The contrast between the tender beets and crunchy corn, along with the richness of the goat cheese, makes this salad a delicious, unique side dish.

Ingredients:

• 3 ears of corn, kernels removed
• 2 medium beets, roasted and diced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, peel off the skins, and dice.
2. In a large bowl, combine the corn, roasted beets, goat cheese, walnuts, and parsley.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently.
5. Chill for 15–20 minutes before serving to allow the flavors to meld.

This salad combines rich, earthy beets with the sweetness of corn and tangy goat cheese, making it a unique and refreshing addition to any summer meal.

It’s perfect for a light lunch or as an impressive side dish for dinner parties.

Corn & Edamame Salad with Sesame Dressing

This protein-packed salad combines sweet corn and edamame with a savory sesame dressing. It’s a filling and healthy option for anyone looking for a salad that’s both refreshing and satisfying.

The sesame dressing adds a wonderful depth of flavor that complements the vegetables perfectly.

Ingredients:

• 3 ears of corn, kernels removed
• 1 cup cooked edamame (shelled)
• 1/4 cup red bell pepper, diced
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds, toasted

For the Sesame Dressing:

• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, edamame, red bell pepper, green onions, and sesame seeds.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, salt, and pepper.
3. Pour the sesame dressing over the salad and toss to coat evenly.
4. Let the salad sit for about 10–15 minutes before serving to allow the flavors to develop.

This salad is a great balance of protein, sweetness, and savory flavors.

The sesame dressing ties everything together beautifully, and the edamame adds an extra layer of texture and nutrition. It’s perfect for a healthy, light meal or a picnic.

Corn & Pomegranate Salad with Cilantro-Lime Dressing

This bright and colorful salad combines the sweetness of corn with the tartness of pomegranate seeds and a fresh cilantro-lime dressing.

It’s a refreshing, crunchy dish that’s perfect for any summer gathering and pairs well with grilled meats or seafood.

Ingredients:

• 3 ears of corn, kernels removed
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)

For the Cilantro-Lime Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 2 tbsp fresh cilantro, chopped
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, pomegranate seeds, red onion, cilantro, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, lime juice, cilantro, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently.
4. Chill the salad for 10–15 minutes before serving for the best flavor.

The pomegranate seeds add a pop of sweetness and color, and the cilantro-lime dressing gives a fresh, zesty lift.

This salad is light and refreshing, making it an excellent addition to any summer meal or as a standalone light dish.

Corn & Avocado Salad with Chili-Lime Dressing

This zesty and creamy salad combines sweet corn and rich avocado, with a spicy chili-lime dressing that brings it all together.

The combination of cool avocado, crunchy corn, and tangy dressing makes this salad a vibrant addition to any summer meal.

Ingredients:

• 3 ears of corn, kernels removed
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional)

For the Chili-Lime Dressing:

• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, diced avocado, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill for about 10 minutes before serving for the best flavor.

The creaminess of avocado pairs beautifully with the sweet crunch of corn, and the chili-lime dressing adds a perfect balance of spice and tang.

This salad is fresh, satisfying, and a great option for BBQs or a light summer meal.

Corn & Broccoli Salad with Creamy Garlic Dressing

This hearty salad combines fresh corn with crunchy broccoli and a creamy garlic dressing.

The richness of the dressing balances the crunch of the veggies, making this salad a great side dish or light lunch option.

Ingredients:

• 3 ears of corn, kernels removed
• 2 cups broccoli florets, lightly steamed or raw
• 1/4 cup red onion, finely chopped
• 1/4 cup sunflower seeds or sliced almonds

For the Creamy Garlic Dressing:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, broccoli, red onion, and sunflower seeds or almonds.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss until evenly coated.
4. Let the salad sit for about 10 minutes to let the flavors meld, or refrigerate for an hour for a chilled version.

This creamy salad is both light and filling, with the crisp broccoli providing a great contrast to the sweet corn.

The creamy garlic dressing adds a rich flavor that ties everything together, making it a delicious side or a standalone dish.

Corn & Chickpea Salad with Tahini Dressing

Packed with protein and fiber, this salad combines the sweet crunch of corn with hearty chickpeas and a creamy tahini dressing.

It’s filling yet refreshing, making it perfect for a satisfying meal or as a nutritious side.

Ingredients:

• 3 ears of corn, kernels removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp cumin
• Water to thin, as needed
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, chickpeas, cucumber, parsley, and red onion.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, cumin, salt, and pepper. Add water as needed to reach your desired dressing consistency.
3. Drizzle the tahini dressing over the salad and toss gently to combine.
4. Chill for 10–15 minutes to allow the flavors to meld before serving.

This salad is packed with plant-based protein, fiber, and fresh flavors.

The tahini dressing adds a creamy richness with a subtle nutty flavor, while the chickpeas make it hearty enough to serve as a main dish or a filling side.

Corn & Zucchini Salad with Lemon Basil Vinaigrette

This light and fresh salad combines sweet corn and tender zucchini with a citrusy lemon-basil vinaigrette.

The crispness of the zucchini and the sweetness of the corn make this a vibrant and healthy side dish, perfect for any summer meal.

Ingredients:

• 3 ears of corn, kernels removed
• 2 medium zucchinis, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp sunflower seeds (optional)

For the Lemon Basil Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, zucchini, red onion, and fresh basil.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, chopped basil, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Let the salad sit for about 10–15 minutes to allow the flavors to develop, and top with sunflower seeds if desired.

This salad is a simple yet flavorful way to enjoy seasonal zucchini and corn.

The lemon basil vinaigrette adds a refreshing and aromatic touch, making this a perfect dish for summer picnics, barbecues, or light dinners.

Corn & Roasted Tomato Salad with Balsamic Reduction

This roasted tomato and corn salad is sweet, smoky, and savory, with the roasted tomatoes adding a rich, caramelized flavor that pairs beautifully with the corn.

Drizzled with a balsamic reduction, this dish is perfect for serving with grilled meats or as a standalone side.

Ingredients:

• 3 ears of corn, kernels removed
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Balsamic Reduction:

• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved tomatoes with olive oil, salt, and pepper, and roast them for 20-25 minutes, until soft and caramelized.
2. In a small saucepan, bring the balsamic vinegar and honey to a simmer. Reduce the heat and simmer for 5–7 minutes until it thickens into a syrupy consistency.
3. In a large bowl, combine the roasted tomatoes, corn, and fresh basil.
4. Drizzle the balsamic reduction over the salad and toss gently to combine.
5. Serve warm or at room temperature.

This salad has a delicious balance of sweet corn, juicy roasted tomatoes, and fresh basil, enhanced by the sweet and tangy balsamic reduction.

It’s perfect as a light side dish or a topping for grilled meats.

Corn & Cantaloupe Salad with Mint and Lime

This unique salad combines the sweetness of fresh cantaloupe and corn, with mint and lime giving it a refreshing and fragrant finish.

The balance of sweet, savory, and citrusy flavors makes it a wonderful light salad for warm summer days.

Ingredients:

• 3 ears of corn, kernels removed
• 2 cups cantaloupe, cubed
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, finely chopped
• 1/4 tsp chili powder (optional)

For the Lime Dressing:

• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, cantaloupe, mint, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Drizzle the lime dressing over the salad and toss gently.
4. Sprinkle chili powder over the top if you want a slight spicy kick.
5. Let the salad chill in the refrigerator for 10–15 minutes before serving for the best flavor.

This salad is the perfect summer dish, combining juicy cantaloupe and sweet corn with the refreshing brightness of mint and lime.

The chili powder adds a touch of spice, making this salad a wonderful side dish or light lunch option.