Corn Salad
My Sweet & Sunny Corn Salad That’ll Make You Smile
Okay, girl, can we just take a moment for corn? I’m talking fresh, sweet, golden corn that’s basically sunshine on a plate. You know those days when you want a salad that’s crunchy, sweet, tangy, and just makes your heart do a little happy dance? That’s exactly what this corn salad is.
The first time I made it, I grabbed a bag of fresh corn, tossed a few random veggies I had in the fridge, and added a little magic dressing I whipped up on a whim. Babe, I ended up eating half the bowl straight from the prep bowl because it was that good. Like, I may or may not have called my bestie mid-bite just to scream about how perfect it was. No shame.
This corn salad is bright, breezy, and totally no-fuss. It’s got that sweet corn pop, crunchy peppers, a little tang from lime, and a sprinkle of herbs that just tie everything together like a warm kitchen hug. Whether you’re bringing it to a picnic, serving it at a barbecue, or just need something to brighten your weeknight dinner, this salad is your new best friend.
Why I’m Loving This Corn Salad
Listen, babe, this salad is basically summer in a bowl. You’ve got tender corn that’s still got a little bite, crisp veggies for crunch, and a zesty, creamy dressing that makes you wanna lick the spoon.
First time I made it? I legit felt like a kitchen wizard. I mean, I’m standing there, tossing corn and peppers, sprinkling a little feta, and suddenly I’m thinking, “Yeah, I could open a cafe with this.” Okay, maybe not, but the vibe was chef mode activated, for sure.
And the best part? It’s flexible. You can toss in whatever you’ve got on hand — cherry tomatoes, jalapeños, maybe some black beans if you’re feeling adventurous. Basically, this salad listens to your cravings and vibes with whatever mood you’re in.
What You’ll Need for This Corn Salad
Alright, babe, here’s your shopping list. It’s simple, colorful, and guaranteed to make your fridge look fancy:
- 4 cups fresh corn kernels (about 6 ears) — or frozen if you’re not feeling the farmer’s market trip
- 1 red bell pepper, diced (for that sweet crunch and glam color)
- 1 small red onion, finely chopped (because onion = personality)
- 1 avocado, diced (creamy dreamy vibes)
- 1 cup cherry tomatoes, halved (optional, but they’re cute)
- 1/4 cup fresh cilantro, chopped (herb magic)
- 1/2 cup crumbled feta cheese (or goat cheese if you wanna be fancy)
- Juice of 2 limes (zesty magic)
- 2 tablespoons olive oil (smooth, silky, good fat vibes)
- 1 teaspoon honey (just a touch for sweetness)
- Salt and black pepper, to taste
- Optional spicy kick: a pinch of cayenne or some diced jalapeño
Pro Tip: One time I threw in some roasted corn instead of raw, and it gave this smoky-sweet vibe that made my neighbors come knocking. Seriously.
How to Make This Corn Salad (The Maria Way)
a.k.a. tossing together happiness in a bowl
- Prep like a boss
Start by getting all your veggies ready. Dice the bell pepper, chop the onion, halve the cherry tomatoes, and dice that avocado like it owes you money. Don’t skip this step, babe — prepping makes the whole process feel way more chef-y and less like a chaotic fridge raid. - Corn, corn, corn!
If you’re using fresh corn, shuck those babies and slice the kernels off the cob. Hot tip: run a knife down the cob over a big bowl — the kernels fall right in, no drama. If you’re using frozen corn, just give it a quick sauté in a pan with a little olive oil until tender and slightly caramelized. That little charred bit? Chef’s kiss. - Make the magic dressing
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. If you want a little heat, toss in cayenne or finely diced jalapeño. Taste it — I always do a lil’ dip test with my finger (don’t judge, it’s the best part). - Mix it all together
In a large bowl, toss the corn, bell pepper, onion, cherry tomatoes, avocado, and cilantro. Pour the dressing over everything and toss gently. We’re looking for coated-not-soggy vibes here. Add feta last, and toss lightly so it doesn’t turn into a mushy mess. - Chill or dive right in
This salad is tasty fresh, but if you can resist, let it chill in the fridge for 30 minutes. It gives all the flavors a chance to mingle, and babe, the taste level goes from “yum” to “oh wow, is this really salad?” - Serve & slay
Plate it up like a total kitchen goddess. Sprinkle a few extra cilantro leaves or feta crumbles on top because presentation matters, even if it’s just you, your dog, and a glass of wine.
Maria’s Corn Salad Secrets (aka: What I Learned From Eating It All Myself)
- Avocado last, always
I made the mistake once of tossing avocado in at the very start. Babe, it turned into mush faster than you can say “oops.” Always dice it right before serving. - Corn is queen
Fresh corn is sweet, tender, and just perfect. Frozen works, but if you can swing fresh, trust me, it’s a game-changer. - Mix gently
Tossing like a savage = smashed avocado and crumbled feta everywhere. Treat it like a delicate little love story — gently, gently. - Extra lime never hurts
I sometimes get a little carried away with lime juice. Yes, it’s tangy, yes, it’s delicious. Balance it with a smidge of honey to keep the sweetness-sour dance perfect. - Optional add-ins = your mood
Black beans? Sure. Roasted corn? Absolutely. Some crispy bacon? Babe… yes. This salad is your canvas — paint it whatever way you feel.
Corn Salad FAQ (aka: Maria’s Corn Mishaps So You Don’t Have To)
Can I make this ahead?
Totally! Prep the veggies and corn, mix the dressing, but hold off on the avocado until right before serving. Otherwise, it turns into a sad mushy mess.
Can I roast the corn first?
Yes, and it’s delicious. Gives it a smoky, slightly sweet flavor that’s next-level.
Can I add beans or grains?
100%! Black beans, quinoa, or even farro work beautifully if you want a heartier salad.
Can I make it vegan?
Yes! Just skip the feta or swap in a plant-based cheese. You’ll still be living your best salad life.
How long does it last?
If you somehow have leftovers (unlikely, I know), it keeps for 1–2 days in the fridge. Just don’t add avocado until serving, babes.
You Did That, Queen!
Look at you, tossing up corn salad magic like a total pro. If your kitchen smells bright, fresh, and slightly addictive, then mission accomplished. This salad is sweet, tangy, crunchy, and creamy — the kind of thing you’ll make over and over because it just works.
Stick around, babes — we’ve got way more easy, bright, full-flavor recipes coming your way. Summer salads, cozy bowls, sweet treats, and all the little kitchen experiments that make your heart happy. Messy buns, happy hearts, and full plates — that’s the vibe here.
See you in the next delicious adventure, girl!
Big hugs & sunny vibes,
Maria
Corn Salad
Ingredients
- 4 cups fresh corn kernels about 6 ears — or frozen if you’re not feeling the farmer’s market trip
- 1 red bell pepper diced (for that sweet crunch and glam color)
- 1 small red onion finely chopped (because onion = personality)
- 1 avocado diced (creamy dreamy vibes)
- 1 cup cherry tomatoes halved (optional, but they’re cute)
- 1/4 cup fresh cilantro chopped (herb magic)
- 1/2 cup crumbled feta cheese or goat cheese if you wanna be fancy
- Juice of 2 limes zesty magic
- 2 tablespoons olive oil smooth, silky, good fat vibes
- 1 teaspoon honey just a touch for sweetness
- Salt and black pepper to taste
- Optional spicy kick: a pinch of cayenne or some diced jalapeño
Instructions
Prep like a boss
- Start by getting all your veggies ready. Dice the bell pepper, chop the onion, halve the cherry tomatoes, and dice that avocado like it owes you money. Don’t skip this step, babe — prepping makes the whole process feel way more chef-y and less like a chaotic fridge raid.
Corn, corn, corn!
- If you’re using fresh corn, shuck those babies and slice the kernels off the cob. Hot tip: run a knife down the cob over a big bowl — the kernels fall right in, no drama. If you’re using frozen corn, just give it a quick sauté in a pan with a little olive oil until tender and slightly caramelized. That little charred bit? Chef’s kiss.
Make the magic dressing
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. If you want a little heat, toss in cayenne or finely diced jalapeño. Taste it — I always do a lil’ dip test with my finger (don’t judge, it’s the best part).
Mix it all together
- In a large bowl, toss the corn, bell pepper, onion, cherry tomatoes, avocado, and cilantro. Pour the dressing over everything and toss gently. We’re looking for coated-not-soggy vibes here. Add feta last, and toss lightly so it doesn’t turn into a mushy mess.
Chill or dive right in
- This salad is tasty fresh, but if you can resist, let it chill in the fridge for 30 minutes. It gives all the flavors a chance to mingle, and babe, the taste level goes from “yum” to “oh wow, is this really salad?”
Serve & slay
- Plate it up like a total kitchen goddess. Sprinkle a few extra cilantro leaves or feta crumbles on top because presentation matters, even if it’s just you, your dog, and a glass of wine.
Notes
- Fresh vs. frozen corn: Fresh corn gives the best sweet crunch, but frozen works in a pinch. Sauté frozen corn lightly for extra flavor.
- Avocado: Add right before serving to avoid browning or mushiness.
- Optional add-ins: Cherry tomatoes, black beans, roasted corn, jalapeño, or crispy bacon all work beautifully.
- Make ahead: Prep the veggies and dressing in advance, but hold off on avocado and feta until serving for the freshest taste.
- Dressing tweak: Adjust lime and honey to balance tang and sweetness. Extra lime juice gives a zesty kick.
