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+ servings
Corn salad in a white bowl with a wooden spoon in it.
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5 from 5 votes

Summer Fresh Corn Salad

Fresh Corn Salad is so light and so easy to make-it's the perfect addition to your summer dinners. So grab some corn on the cob the next time you see it, cause this salad is delicious!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Corn Salad
Servings: 8 servings
Calories: 163kcal


  • 5 ears of corn shucked
  • 2 roma tomatoes diced
  • 1 english cucumber diced
  • 1 avocado diced
  • 1/2 red onion minced
  • 1/2 cup fresh basil leaves chopped
  • 1/4 cup fresh mint leaves chopped
  • 3 tablespoons cider vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Bring a large pot of water to a boil over high heat. Add ears of corn to boiling water and boil 5 minutes. Drain and pat dry. Use a sharp knife to cut the kernels from the cob and place into a large mixing bowl.
  • Toss corn with tomatoes, cucumber, avocado, onion, basil, and mint.
  • In a small bowl, whisk together cider vinegar, red wine vinegar, olive oil, salt, and pepper.
  • Pour dressing over salad and toss to combine.



Calories: 163kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 10.7mg | Calcium: 18mg | Iron: 0.7mg