I’ve fallen hard for this easy corn salad recipe. You’ll use fresh, raw corn to make it, which makes it quick and simple to prepare. Plus, the fresh corn stays crisp and sweet in the salad. It’s seriously delicious. I’ve served this salad to friends on a few occasions, and everyone is always amazed at how good it is. This fresh corn salad is pretty much the epitome of summer salads! It’s perfect for your next cookout and would be amazing served next to our super tender ribs, these mouthwatering carnitas, and even my favorite bean burgers! For another salad with corn, try our corn and black bean salad.
Key Ingredients
Corn: When we originally shared this corn salad recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. Bell pepper and green onion: Add color and fresh flavor. Tarragon: I use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have a hard time finding it, leave it out (there isn’t really anything similar to the flavor of fresh tarragon). Feta cheese: I use crumbled feta cheese in this corn salad, which I love. However, you can try cotija cheese for more of a Mexican corn salad. Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn. Sour cream: Adds a little creaminess (I only use 1 tablespoon). You can substitute mayonnaise or plain yogurt.
How to Make Corn Salad
First, you’ll prep your corn. Remove the outer green husks and the silk strands, then place the corn cob vertically on a cutting board, holding it firmly with one hand. With a sharp knife, carefully slice downward along the length of the cob, cutting off the corn kernels. Try to cut close to the cob to get the most kernels. Continue rotating the cob and cutting off the kernels until all the corn has been removed. Watch me do this in the video! Once you have corn kernels, toss them into a bowl with the bell pepper, green onions, tarragon, and feta cheese. Then add fresh lime juice, a drizzle of olive oil, and the sour cream. Toss well, and then refrigerate until ready to eat. Letting this corn salad sit in the fridge for a bit gives the ingredients time to mingle, making it taste even better.
What to Serve with Corn Salad
Enjoy this easy corn salad as a side or topping (like salsa). It’s excellent added to tacos, rice bowls, and burritos. It’s also a perfect side dish and works well with grilled meats and veggies. I love it next to grilled steak and chicken. It’s also lovely with Cajun shrimp, baked salmon, and this grilled swordfish with coriander and lime. Serve with other sides like tomato salad, potato salad, bean salad, and cucumber salad. Half large red bell pepper, finely chopped, 1/2 cup 3 green onions, thinly sliced, 1/2 cup 1 tablespoon chopped fresh tarragon 2 ounces (60g) crumbled feta cheese, 1/3 cup 1/4 cup (60ml) fresh lime juice, 2 medium limes 1 tablespoon sour cream 1 tablespoon olive oil 3/4 teaspoon fine sea salt 4 turns on a pepper grinder 2Once combined, let the salad sit for about an hour to marinate. The flavors will come together during this time, making the salad taste even better. 3When ready to serve, give the salad another gentle toss and enjoy. Keep the corn salad in an airtight container in the fridge for up to three days.
