Easy Corn Salad Recipe (Perfect Cookout Side Dish)

This dish is highlighted by the process of caramelizing the corn which gives a light crust to the kernels and brings out the natural sweetness. The balance of flavors and texture makes this a must-add to your list of summer side dish recipes.

• It’s full of fresh ingredients that add crunchy, acidity, salty, and sweet.
• There’s no mayo.
• It’s quick and easy to make ahead, and goes with everything!

PARTY TIP: You can easily double the recipe for a crowd. It’s a good make-ahead side dish for a cookout party because it keeps well in the fridge overnight.

Ingredient Notes & Substitutions

• Corn. The beauty of this recipe is that you can use fresh, frozen, or canned corn. I use yellow corn but you can substitute with white or shoepeg corn which is smaller and sweeter. If you use canned corn, I recommend Green Giant Niblets – they’re crisp and packed in less liquid.
• Cherry tomatoes. Cut them in halves or quarters for the perfect bite size ingredient.
• Cucumber. Use seedless and peel it first, or cut it in half lengthwise and scrape out the seeds. Then slice it so you get half moon shapes.
• Red onion. Use pickled onions in the salad to take the bite out of raw onion. Make them several days ahead if you want to save time when making the dish.
• Fresh basil. This adds so much flavor to the salad. You can make a variation with chopped cilantro too.
• Feta cheese. This gives a nice salty bite to the salad but you can swap it out with one of these options:
  • Crumbled goat cheese.
  • Small balls of bocconcini is a nice compliment to the basil and tomatoes.
  • Try freshly shredded Parmesan to add a mild salty-nutty flavor.
  • Small cubes of sharp cheddar.
  • And if you are looking for a dairy-free version, just omit the cheese completely!

Toss in some diced avocados too, if you like.

Dressing

The citrus dressing has just a hint of heat!

• Extra virgin olive oil. I always use a good quality olive oil for vinaigrettes, dipping, or drizzles. Use this basil-infused olive oil to add even more fresh herb taste. It gives it a tremendous pop of flavor!
• Lime juice. Use the fresh squeezed juice of 1 lime.
• Tabasco sauce. Tabasco brand hot sauce has a sweetness to it which adds balance. Don’t worry, the dressing won’t be “spicy.” It just adds a bit of zing.

Helpful Tips

• If you’re making this last minute and don’t have time to caramelize the corn, you can use canned corn (drained) without caramelizing it.
• Let it chill for at least 2 hours so flavors can combine.
• Wait to add the feta and chopped basil just before serving.

This easy corn salad recipe travels well so you can serve it for a potluck party or tailgate party. It pairs well with plank grilled salmon, or grilled meats like juicy burgers, jerk seasoned chicken skewers and beef kabobs, or roasted hot dogs.

I think it’s worth the purchase of basil olive oil too, because you can use it later for pasta, for other side salads, or to dip bread into.