Fresh Corn Salad

Enter: summer staple.

Make it for the beach. Make it for road trips. Make it for bar-b-ques.

Make it for parties, or quiet nights in, or to pack in lunches, or a midweek dinner side dish.

Make it for a church potluck. Make it for a 4th of July party. Make it and split it with your neighbors.

Eat it with dinner, or lunch, or even breakfast.

Just make it, and enjoy it. . . .

You’re welcome. 😉

Fresh Corn Salad


  • 7 ears fresh corn, shucked, kernels cut from the cobs
  • 12 Compari tomatoes, seeded and diced (or 4 fresh, vine ripened tomatoes)
  • 2 large cucumbers, one peeled, the other not; seeded and diced
  • 2 green onions, chopped on the diagonal
  • 1 green bell pepper, seeded and chopped
  • 1 fresh jalepeno, seeded and chopped (careful! wear gloves to protect your hands from the spicy oils and seeds!)
  • 1/4 cup fresh, chopped cilantro
  • 4 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper


Toss corn with tomatoes, cucumbers, green onions, pepper, jalepeno, cilantro, vinegar, and olive oil. Season with salt and pepper. Toss and marinate for at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes about 8 side-dish servings.


Adapted from Better Homes and Gardens, June 2011 Issue



4 thoughts on “Fresh Corn Salad

  1. Yes, we love the corn raw. The original recipe has it grilled, but we all like the sweet crunchiness (and the ease of preparation) of fresh corn!

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