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This is the ultimate summer corn salad you’ll want on repeat! Packed with fresh ingredients and tossed in a creamy avocado dressing, it’s light, vibrant, and full of flavor.
I first made this corn salad after a trip to the farmers market when the corn was so fresh, that I couldn’t resist. It’s packed with sweet cherry tomatoes, black beans, crisp red bell peppers, red onion, crumbled feta, and fresh cilantro. But what really makes it special is the creamy avocado dressing, blended with ripe avocado, tangy Greek yogurt, lime juice, garlic, and a touch of feta for the perfect balance of tangy and smooth. Light, refreshing, and full of flavor, this corn salad is a summer favorite.
This corn salad instantly became a summer staple in our house. We love serving it for BBQs, easy lunches, or whenever we want something fresh and satisfying without turning on the oven. It’s one of those salads that’s so good, you’ll be going back for seconds!
Looking for more delicious and fresh summer salads? Check out our refreshing watermelon feta salad and strawberry goat cheese salad next!
Why You Will Love This Corn Salad
- Perfect For Summer: It’s bursting with fresh, vibrant ingredients. It tastes like summer in every bite and is great for BBQs, potlucks, and picnics!
- Fresh: It’s made with peak-season sweet corn, juicy cherry tomatoes, and a creamy avocado dressing.
- Easy: This corn salad comes together easily with simple ingredients.
- Healthy: It’s packed with wholesome ingredients like black beans, avocado, and Greek yogurt for a nourishing, feel-good salad.
Ingredients Needed
- Corn: The star of the show! Cook six ears of fresh corn and cut the kernels off the cob. Love corn recipes? Don’t miss our easy and fresh mango corn salsa and flavorful Mexican street corn dip!
- Black Beans: Add heartiness and protein. Rinse and drain a can for convenience.
- Cherry Tomatoes: Juicy and sweet cherry tomatoes bring color, flavor, and brightness to every bite.
- Red Bell Pepper: Adds a crisp texture and a mild sweetness that balances the salad.
- Feta Cheese: Use crumbled feta, light feta, or cotija for a salty and creamy burst of flavor.
- Red Onion: Finely diced for a sharp, flavorful bite that contrasts with the creamy dressing.
- Cilantro: Chopped cilantro adds a fresh and vibrant flavor that ties this salad together.
- Avocado Dressing: Our homemade creamy avocado dressing is what makes this corn salad extra special! It’s made with fresh, simple ingredients such as avocado, Greek yogurt, milk, lime, a touch of light feta or cotija, olive oil, garlic, salt, and pepper.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Corn Options: Fresh corn is best for the sweetest flavor and crunch, especially when it’s in season. However, if you’re short on time, about 4 to 5 cups of frozen corn or 3, 15-ounce cans of corn, rinsed and drained, will work in a pinch. The salad will still be delicious!
- Add Protein: Turn this corn salad into a satisfying main dish by adding grilled chicken or cooked shrimp for extra protein. For a quick and easy option, try our flavorful air fryer shrimp recipe.
- Spicy Option: Add half of a diced jalapeño or a pinch of chili flakes for a kick of heat.
- Optional Add-Ins: Some optional additions are 1/4 cup of diced cucumber for a refreshing touch or about 2 tablespoons of toasted pepitas or sunflower seeds for crunch.
- Onion Swap: Not a fan of red onion? You can substitute it with sliced green onions!
How To Cook Corn on the Cob
Remove the husks and boil the corn for about 5-6 minutes, until tender. Then, run the corn under cold water or an ice bath to cool it down quickly and stop the cooking. Prefer a hands-off method? You can use our air fryer corn on the cob recipe for an easy and delicious alternative!
How To Make Summer Corn Salad
Step 1: Slice the cherry tomatoes, rinse and drain the black beans, dice the red bell pepper, finely dice the red onion, and chop the fresh cilantro.
Step 2: Husk the corn and boil it until tender.
Step 3: Remove the corn from the boiling water and run it under cold water in the sink to stop the cooking process and cool it down.
Step 4: Cut the large end of each ear of corn off to stabilize it upright. Use a cutting board or a kitchen towel. Then, hold the top firmly and carefully slice downwards on all sides to remove the kernels. After that, add the corn kernels to a large bowl.
Step 5: Add the black beans, cherry tomatoes, red bell pepper, crumbled light feta cheese or cotija, and chopped cilantro to the bowl with the corn. Gently toss to combine.
Step 6: In a blender or food processor, combine the avocado, Greek yogurt, milk, crumbled light feta or cotija, lime juice, olive oil, garlic, salt, and pepper.
Blend until smooth and creamy.
Step 7: Pour the dressing over the corn mixture.
After that, toss thoroughly until everything is evenly coated.
Serving Suggestions
This corn salad has become one of our go-to recipes because it goes with just about everything! We love serving it alongside chicken burgers, turkey burgers, salmon burgers, tuna burgers, veggie burgers, or even BBQ chicken sliders. It’s also delicious with air fryer shrimp tacos or grilled fish for a fresh summer meal.
To round out the plate, we often pair it with other classic BBQ favorites like coleslaw, pasta salad, our lightened-up cauliflower ‘potato’ salad, or broccoli salad. Whether we’re hosting a backyard cookout, heading to a picnic, or just making a casual weeknight dinner, this summer corn salad fits right in!
Expert Tips
- How To Easily Cut Corn Off the Cob: Once the corn is cooked and cooled under cold water or an ice bath, place a large kitchen towel on your counter to catch the kernels. Cut off the large end of the cob to create a flat surface, then stand the corn upright on that end. Hold the top and carefully slice downward on all sides. The kernels will fall onto the towel, making them easy to gather and transfer to your bowl.
- Don’t Salt the Water: Don’t salt the water when boiling the corn. Salt can toughen the kernels. Boil it in plain water for tender, juicy corn.
- Finely Dice the Ingredients: Finely chop the red onion and red bell pepper to evenly distribute the flavor in every bite.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 1-2 days. Stir the salad again before serving.
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh?
Yes, if you’re short on time or don’t have fresh corn, frozen corn is a great alternative. Just thaw it first, or toss it into the bowl and let it thaw as the salad comes together. You will need about 4-5 cups of frozen corn to replace the 6 ears of fresh corn in this recipe.
Can I Make Corn Salad Ahead of Time?
Yes! You can prepare the ingredients and dressing ahead of time. For the best texture, combine everything the day you plan to serve it.
More Summer Salad Recipes To Try!
- Strawberry Goat Cheese Salad
- Watermelon Feta Salad
- Classic Shrimp Salad
- Caprese Salad Recipe
- Cucumber Shrimp Salad
- Salmon Salad
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
SUMMER CORN SALAD
Ingredients
For The Salad:
- 6 ears of fresh corn
- 1, 15-ounce can of black beans, rinsed and drained
- 1 pint of cherry tomatoes, halved or quartered
- 1 cup red bell pepper, diced
- 1/3 cup crumbled light feta cheese or cotija
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
For The Dressing:
- 1/2 medium ripe avocado
- 1/4 cup 0-fat Greek yogurt
- 1/4 cup milk
- 1 tablespoon crumbled light feta cheese or cotija
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Instructions
- Prep the ingredients. Slice the cherry tomatoes, rinse and drain the black beans, dice the red bell pepper, finely dice the red onion, and chop the fresh cilantro.
- Cook the corn. Fill a large pot with water and bring it to a boil over medium heat. Husk the corn. Once the water is boiling, add the husked ears of corn and boil for 5-6 minutes, until tender.
- Cool the corn. Remove the corn from the boiling water and run it under cold water in the sink to stop the cooking process and cool it down.
- Cut the kernels off the cob. Cut the large end of each ear of corn off to stabilize it upright. Use a cutting board or a kitchen towel. Then, hold the top firmly and carefully slice downwards on all sides to remove the kernels. After that, add the corn kernels to a large bowl.
- Combine the salad ingredients. Add the black beans, cherry tomatoes, red bell pepper, crumbled light feta cheese or cotija, and chopped cilantro to the bowl with the corn. Gently toss to combine.
- Make the dressing. In a blender or food processor, combine the avocado, Greek yogurt, milk, crumbled light feta or cotija, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
- Dress the salad. Pour the dressing over the corn mixture and toss thoroughly until everything is evenly coated. Serve immediately and enjoy!
Video
Notes
- Corn: Fresh corn is best, especially when it’s in season. However, if you’re short on time, about 4 to 5 cups of frozen corn or 3, 15-ounce cans of corn, rinsed and drained, will work in a pinch.
- Add Protein: Turn this corn salad into a satisfying main dish by adding grilled chicken or cooked shrimp for extra protein.
- Onion Swap: Not a fan of red onion? You can substitute it with sliced green onions.
- Storage: You can store leftover corn salad in an airtight container in the refrigerator for 1-2 days. Stir the salad again before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We hope you love this corn salad as much as I do! It’s fresh, vibrant, and full of flavor. The creamy avocado dressing brings everything together and makes it the perfect dish for summer BBQs, picnics, or just a light lunch at home.
I love this dish, especially in the summer. The avocado dressing is delicious! The black beans add the protein I need as a vegetarian! And I see that just adding another protein for those that aren’t makes it a one dish meal. I add a slice or two of fresh sourdough bread and I’m ready to go!
Hi Alexandria, I’m so happy to hear that you loved the summer corn salad! The avocado dressing really does make it extra delicious! I love that the black beans give you the protein you need as a vegetarian, and your idea to pair it with fresh sourdough bread sounds absolutely perfect. Thank you for sharing how you enjoy it!
I’ve been looking for some different salads for the summer and this one is delicious. It’s tasty and filling especially if you have fresh corn on the cob handy. I’ve joined WW and since this is a low points food, I don’t feel guilty having it for lunch. Thanks Shawna!
Hi Maria, I’m so happy you tried the summer corn salad and enjoyed it! Fresh corn really makes it so delicious and refreshing. I’m glad this recipe fits perfectly into your WW lifestyle. Thanks so much for leaving a review!
It is a delicious and filling salad! I made it twice!
Hi Susan, I’m so happy to hear that you enjoyed the summer corn salad, and that you made it twice! Thank you so much for sharing. It really is the perfect fresh and satisfying salad for summer.
Love this recipe. This Summer Corn Salad is so good. I have already shared it with several friends. It is a bit time consuming with fresh Corn on the Cob, and all of the chopping but worth it! It makes a huge bowl of salad. We are just 2 in our household so next time I will most likely cut the recipe in half. The flavor is wonderful. I have made several items from their site and have liked them all. I needed to add a little bit more Milk to the dressing because it was so thick.
Hi Jean, thank you so much for taking the time to share your thoughtful feedback. I’m so happy to hear that you loved the summer corn salad and even shared it with friends, that means so much! It really does take a little extra time with all the chopping, but I’m so glad you found it worth it in the end. Great idea to cut the recipe in half for a smaller household, it definitely makes a big batch! I’m excited to hear that you’ve enjoyed other recipes from our site, too. Thanks again for your kind words and for cooking along with us!