Garden-Fresh Corn Salad
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad.
Updated by Kathryne Taylor on September 3, 2024
This super fresh corn salad recipe is bursting with fresh-from-the-garden goodness. This salad features fresh sweet corn, cucumber, radishes, tomato, herbs and jalapeño tossed in a simple vinaigrette. Creamy feta or avocado brings it all together.
This salad would make a beautiful presentation at your summertime get-togethers or on your dinner table. It goes well with grilled options and balances out heavier main dishes. I think it would look cute as an appetizer, served in small glasses or ramekins.
It’s been so hot in Kansas City lately that I’ve fully embraced raw summer produce. I’m a big fan of raw sweet corn, but you could grill your corn first if you’d like some smoky flavor. This corn salad recipe is delicious either way.
Fresh Sweet Corn Tips
Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.
How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
Watch How to Make Garden-Fresh Corn Salad
Craving more light and fresh summer recipes? Here are a few of my favorites, no cooking required:
- Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
- Mediterranean Bean Salad
- Fresh Corn Salsa
- Gaby’s Cucumber Salad
- Creamy Avocado Dip
- Fresh Black Bean Salad
Please let me know how you like this recipe in the comments! I appreciate your feedback so much. Let me know what you’re craving this summer, please. ♥
Garden-Fresh Corn Salad
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad. Recipe yields 4 to 6 salads.
Ingredients
- 3 cups raw corn kernels (from about 4 cobs)
- 1 medium tomato, chopped (about ½ cup)
- ¾ cup chopped green onion
- 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
- ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
- ½ cup chopped radishes
- 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar, to taste
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
Instructions
- In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
- In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
- Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
- Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.
Notes
Make it dairy free/vegan: Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives.
Corn options: I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salad!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Incredible! I boiled the corn rather than using raw corn. Will definitely be making this again.
This is so refreshing and delicious! Yummy on its own but also might make a great taco topping. Great recipe. Thank you!
I didn’t have all the ingredients (no radishes or jalapenos) , but it was still delicious! I like your recipes very much–they are healthy but more importantly, very satisfying, b/c they have enough spices and contrasting tastes.
I’m glad you enjoyed it, Alla!
Thank you for the recipe. Would like to try it but I would want to use boiled corn do you think it will be ok
I make this recipe again and again, substituting whatever I have in the fridge… It’s such a fresh joy each time. Love it!
That’s great! Thank you for your review.
So, this has become one of our favorite salads. I boil the corn however, for 4-5 minutes, then remove from the cob. I have made this so many times, substituting fresh veges when I may be lacking an ingredient. For example, tonight, my mini cucs didn’t make it, so I added celery. This is also the first time I am trying the salad with avocado. It’s a win, win, no matter what you select. My husband voted to have this salad every night. Thanks!
That’s quite the vote! I’m happy to hear it is such a hit. Thanks for sharing, Tessa.
Would like try recipe
I have made this recipe time and time again! It’s one of my summer staples and is always a hit. It holds well for a few days in fridge if there’s any leftovers too.
I’m glad you loved it, Hannah! Thank you for your review.
I made this corn salad for 4th of July (as well as your smashed potatoes) and it was a hit! Used basil as the herb and avocado instead of feta. So fresh tasting, and the variety of textures is great.
That’s great to hear, Rikke! Thank you for your review.
This is fabulous! So flavorful. I used feta and followed the recipe exactly and it came out perfect. Thank you for another great recipe!
So fresh and delicious…. Did add a bit more vinegar and salt have it bookmarked and will definitely make it again!!
Great to hear! Thank you for your review, M.
Wanted to give this a try. Went to my local farm market and picked up all super fresh stuff. WOW WAS THIS SALAD THE BOMB!!!! It was so fresh and tasty! We love it!!!
I’m happy you enjoyed it, Laura! Thank you for your review.
It was delicious! Thanks for the recipe!
You’re welcome, Amy! Thank you for your review.
I used this recipe and added black beans and it was a hit! I brought it to a barbecue and the bowl was completely empty after lunch and two people asked for the recipe! I also used it as a salsa and over a babes of lettuce with my favorite Mexican style grilled chicken. Very flexible!
I make the corn salad on special occasions as per requests from my family. It is so tasty and fresh. Never have left overs with this dish
Love love love your recipes
Thank you, Olga!
So glad I tried this recipe. I’m was on the fence as I’m not a big radish or cucumber fan but I love it. It was a hit. We have a great source of local veggies and herbs that really make a difference. Will definitely make again!
I’m glad you did too, Laura! I appreciate your review.
Loved the Fresh Corn Salad! Don’t think I’ve ever made anything using uncooked corn, but this was yummy! (I added just an extra teaspoon of red wine vinegar, but otherwise, stuck to the recipe.)
Really enjoyed this!
Wonderful, Lesley!
I’ve made this multiple times and it’s always AMAZING! I’ve made it for my whole family and given the link to people and they say the same. I make it with basil and tend to throw a little extra in for flavor. Don’t skimp on the salt and pepper and this is a flavor bomb you weren’t expecting.
That’s great to hear, Michelle! I appreciate your review.
Supper yummy. I did have to substitute a green bell pepper for the cucumber. Turned out delicious!
That’s great to hear, Shelia! I appreciate your review.
Tastes like summer in bowl, always glad to be generous with the herbs ! I like the vinegar, but squeezed a bit of lime and some zest to bring it up a notch, but the radish and jalapeño bring the spice up !
I made double the recipe to bring to two get togethers this memorial day weekend. Except for making a bit of a mess getting the kernels off the cob, it was easy to throw together and delicious! I used cilantro as my herb and topped with feta cheese. The next time, I’ll add both Basil, cilantro avocado and feta cheese as you can never have too much of a good thing! Thank you for another great recipe!
Thank you for sharing, Carol! I’m glad you loved it.
this salad is soooooooooo good! I shared it with everyone that I know would enjoy it! I opted out the tomatoes and it was still so delicious!!
I’m glad you love it, J!
Made double the salad for 2 Memorial day weekend events. It was delicious and refreshing! Loved the taste of the uncooked corn! I used greek feta. Also appreciated the mild heat of the seeded jalapeno. Will definitely make again!
Great to hear, Carol! Thank you for sharing.
I need to make it for a party of 15 people. Can I grill the corn a day before?
Sure! Let me know what you think.
I wish I could give this recipe a 10 star rating – it’s that good!
Thank you Kate for all the time and effort that you’ve put into developing and sharing your great recipes – every one that I’ve tried has been a winner with my hard-to-please family!
Thank you, Kathy! Thank you for your comment.
On this horribly humid and rainy morning, I made your wonderful corn salad. It is lovely to look at and oh so freshly delicious. The salad and I will be attending a gathering later today and I know we both will be well received. Thank you Kate!
You’re welcome, Sine! I’m glad you enjoy it.
I planned to use lightly cooked white corn as I was cooking for a social event and time was tight. Then it turned out the grocery store didn’t have frozen white corn, which astounded me. I ended up using industrial strength frozen yellow corn like you put beside your kid’s fish stick or throw in a soup to cook three hours and the salad still turned out good. I can’t wait to make it with better corn. I used cilantro for the herb and substituted lime juice for some of the vinegar. I also needed more vinegar and lime juice than the recipe called for. Then I seasoned it with adobo seasoning. I used avocado as I wanted a vegan option for the social and used a smaller amount of jalapeno, minced.
Just a delicious little salad! I substitute Cotija Polvo cheese for the feta and the extra vinegar it was perfect! Will take this salad to any summer potluck!
This salad is delicious and was a big hit as a side with dinner last night. Thank you, Kate, for another 5-star fresh and healthy recipe!
I’m excited you love this one, Kelly!
Super delicious, refreshing and amazingly loved by all guests! Thank you
You’re welcome! I’m excited you enjoyed it.
I still use your recipes! I’ve had your book for several years now and the pages are looking a bit used, lovingly. Will you be coming out with another cookbook?
Bonnie
I just made this for tomorrow’s bbq dinner with family. It’s SOOO good! I kind of winged it with the proportions, with more tomatoes and no radishes, and just a hint of jarred chopped jalapenos. Can’t wait till they try it – they’ll love it!
Great to hear, Alisa!
Made this tonight as a side for pulled pork sandwiches. Beautiful and tastey! No avocado but everything else in the fridge. Delicious! Shared recipe with friends.
Thank you for your review!
Love this corn salad!! My hubby and I just love how fresh and tasty it is, we’re still eating it early October in Texas because it’s still hot here. My girls will eat the ingredients but not the whole salad mixed together, haha. Thanks for the recipe Kate!