15-Minute Easy Corn Salad Recipe

Name: 15 Minute Easy Corn Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: Corn on the cob (4 ears); Red onion (½ small | 60g), diced; Olive oil (2 tbsp | 30ml); Apple cider vinegar (2 tbsp | 30ml); Salt (½ tsp), add more to taste; Black pepper (¼ tsp); Fresh basil (¼ cup), julienned; Cherry tomatoes (10–12), quartered (optional garnish)

Easy corn salad is a light, zesty side dish made with corn kernels, red onion, olive oil, apple cider vinegar, and fresh basil. It’s quick to make, full of fresh flavor, and perfect for a summer meal or BBQ.

Easy Corn Salad in a white bowl and garnished with basil and cherry tomatoes.

So fresh and so simple. This corn salad is my new go to for every Summer picnic and get together!

- Jenna M.

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Ingredients
How to Make Easy Corn Salad
Top Tip
Substitutions
Variations
Equipment
Storage
FAQ: Simple Corn Salad
Related
Pairing
Video: Easy Corn Salad
Recipe
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Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

Not to be dramatic, but this is the simple salad that makes all other side dishes look like they’re trying too hard. It’s fast, unfussy, and has that ideal balance of fresh flavor, salty bite, and lovely crunch that somehow works with everything—from grilled skirt steak to veggie burgers to a fork straight from the fridge. It’s my go-to for potlucks, summer BBQs, and honestly, just Tuesday night when I want to feel like I did something special without really doing anything at all.

Let’s break it down. Simmer a few ears of corn until crisp-tender, then straight into ice water to lock in that snap. Slice off the corn kernels, toss them in a large bowl with diced red onion, a splash of apple cider vinegar, a drizzle of olive oil, salt, and black pepper. Let it chill, stir in the fresh basil right before serving, and if you're in the mood—top with a few juicy cherry tomatoes.

A few quick tips to help you absolutely nail this fresh corn salad: First, don’t skip the ice bath—it stops the cooking and keeps the corn kernels snappy and bright. A sharp knife makes all the difference when cutting the kernels off the corn cob—hold the ear of corn upright on a cutting board and slice downward with your non-dominant hand steadying it. And let’s be real: with so few ingredients, each one matters, which is why fresh sweet corn is non-negotiable here. Skip the canned corn—this salad is all about that peak summer months flavor, and fresh is what gives it the magic. Store it in an airtight container and it’ll be even better the next day.

- Bailey

P.S. If you’re loving this fresh corn salad, my Spring Peas make a perfect little sidekick. Bright, simple, and totally different—but with that same easy, seasonal vibe.

Ingredients

Corn on the cob – Pre-shucked is great for convenience, but husk-on works too if it looks fresh and you don’t mind a little prep. Avoid canned corn.

Red onion – Adds a sharp bite and a little color.

Olive oil – Use a good quality extra virgin olive oil for the best flavor.

Apple cider vinegar – Brightens the salad with tangy acidity.

Fresh basil – Choose vibrant, unbruised leaves; avoid any with dark spots.

Cherry tomatoes – Optional, but choose firm, deeply colored tomatoes for the best texture and flavor.

See recipe card for quantities.

How to Make Easy Corn Salad

Step 1 - Easy Corn Salad. Boil corn, blanche and then slice from the Cobb.

Cook and prep the corn.
Boil the corn until crisp-tender, then transfer to ice water to stop the cooking. Once cool, slice the kernels off the cob

Step 2 - Easy Corn Salad. Add corn and red onions to a large mixing bowl.

Combine corn and onion.
Place the corn kernels and diced red onion in a large mixing bowl.

Step 3 - Easy Corn Salad. Add oil, vinegar, salt and pepper. Mix to combine.

Add dressing ingredients.
Pour in the olive oil and apple cider vinegar, then season with salt and pepper. Stir until everything is evenly coated.

Step 4 - Easy Corn Salad. Add basil and garnish with cherry tomatoes.

Chill and finish.
Refrigerate to let the flavors meld. Stir in fresh basil just before serving and garnish with cherry tomatoes, if using.

Top Tip

Use a Bundt pan to cut corn easily – Place the corn cob upright in the center hole of a Bundt pan and slice down; the corn kernels fall right into the pan.

Substitutions

Corn on the cob: You can substitute with frozen corn, thawed and well-drained, but the flavor and texture won’t be quite the same. Fresh sweet corn is what gives this salad its signature crunch and vibrant flavor.

Red onion: Substitute with shallots or thinly sliced green onions for a milder flavor.

Olive oil: Substitute with avocado oil or vegetable oil. Avoid oils with strong flavors, as they can overpower the dish.

Apple cider vinegar: Substitute with white wine vinegar or champagne vinegar in equal amounts.

Fresh basil: Substitute with fresh parsley or cilantro, though the flavor will be different.

Variations

Gluten-Free: Yep, naturally gluten-free.

Dairy-Free: No dairy here—you're good to go.

Vegetarian/Vegan: Already is—no swaps needed.

Higher Protein: Add 1 cup of cooked black beans or chickpeas for extra protein without changing the overall flavor.

Feed a Crowd: Double or triple the recipe and mix in a large bowl; wait to add basil until just before serving to keep it fresh.

Make-Ahead: Prepare the salad (without basil) up to one day in advance and store in an airtight container in the fridge. Stir in basil right before serving for best texture and flavor.

Equipment

Sharp Knife: Essential for cleanly cutting the corn kernels off the cob and dicing red onion. A dull knife will crush the corn instead of slicing it.

Cutting Board: Provides a safe, stable surface for cutting corn and prepping other ingredients.

Bundt Pan (optional): Catches the corn kernels as you cut them off the cob. A mixing bowl or cutting board also works.

Storage

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute dressing and seasonings.

Freeze: Not recommended. The corn kernels and fresh herbs lose their texture and flavor once thawed.

FAQ: Simple Corn Salad

Can I use grilled corn instead of boiled?

Visit the search results Yes, grilled corn adds a smoky flavor that works well in this recipe. Just let it cool before cutting off the corn kernels.

How do I know when the corn is done cooking?

The kernels should be bright yellow and just tender when pierced with a fork—overcooking leads to mushy texture.

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Pairing

These are my favorite dishes to serve with Summer Corn Salad:

Video: Easy Corn Salad

Recipe