Pasta and potato salads will always have a special place at any picnic, cookout or party, but corn salad recipes add color and sweetness to any main course. Here are some of our favorite corn salads.
1/20
Esquites (Mexican Street Corn Salad)
From the Recipe Creator:
Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeño add pops of green to the creamy, deep yellow salad. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 252 calories, 21g fat (4g saturated fat), 13mg cholesterol, 259mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 4g protein.
Take an ear of grilled corn, slather on a tangy, spicy mayo dip with cilantro and chili powder, and you’ve got elotes, otherwise known as Mexican street corn. Cut the corn kernels from the cob, toss them with that same chile and lime-spiked mayo mix, and you’ve got esquites. You can make it with frozen corn too.
2/20
Fresh Corn Salad
From the Recipe Creator:
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish, too, and very economical. If you are like me and enjoy growing your own ingredients, you won't have to pick up much at the store. —Carol Shaffer, Cape Girardeau, Missouri
Nutrition Facts:
1/2 cup: 102 calories, 2g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable, 1/2 fat.
With crunch from chopped peppers and onion, this salad makes use of fresh summer vegetables at the height of the season. A light vinaigrette with a touch of lemon and a hint of heat complements the sweetness of the corn. Make it after visiting the farmers market or harvesting from your garden.
3/20
Grilled Potato and Corn Salad
From the Recipe Creator:
Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra-special. —Donna Gribbins, Shelbyville, Kentucky
Nutrition Facts:
3/4 cup: 260 calories, 14g fat (5g saturated fat), 25mg cholesterol, 347mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.
Can’t decide between potatoes and corn? Make ’em both! This salad features the bold flavors of Mexican street corn but with the addition of taters. Grilling the poblano peppers, scallions, corn and potatoes lends a smoky flavor to the dish.
4/20
Corn ‘n’ Cucumbers Salad
From the Recipe Creator:
This cucumber corn salad was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad. —Jean Moore, Pliny, West Virginia
Nutrition Facts:
3/4 cup: 54 calories, 1g fat (0 saturated fat), 0 cholesterol, 301mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.
A one-step recipe that takes a mere 10 minutes, this salad is the height of simplicity. Want to add tomatoes and fresh dill instead of dried, or other herbs you happen to have on hand? Go for it. The recipe doesn’t specify the type of vinegar to use in the dressing, but white wine or champagne vinegar would lend the dish an elegant touch.
5/20
Southwest Corn Salad
From the Recipe Creator:
I first saw this Southwest corn salad recipe in the Omaha paper a few years ago. It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics. —Joanna Lonnecker, Omaha, Nebraska
Nutrition Facts:
3/4 cup: 323 calories, 15g fat (2g saturated fat), 0 cholesterol, 547mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 8g protein.
This is how you turn leftover pasta into a sparky, savory picnic salad. With black beans and veggies in the mix, Southwest corn salad is extra-hearty and filling—great for people with big appetites who like bold flavors. Want to make this salad even better? Top it with avocado.
6/20
Santa Fe Salad
From the Recipe Creator:
People always ask for this Santa Fe salad recipe when I take it to potlucks. The zippy dressing and mix of crunchy veggies with beans is a winning combination. —Gail Park, Newport News, Virginia
Nutrition Facts:
3/4 cup: 151 calories, 2g fat (1g saturated fat), 5mg cholesterol, 374mg sodium, 26g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
With an eye toward nutrition, Santa Fe salad is packed with healthy vegetables and legumes, plus seasonings that will make them bright and zesty. The combo of cilantro, cumin, black olives and green chiles gives it a “just North of the border” vibe. This recipe calls for low-fat dairy products, but you can use the regular versions if you prefer.
7/20
Cowboy Caviar (Corn and Black Bean Salad)
From the Recipe Creator:
This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
Nutrition Facts:
3/4 cup: 167 calories, 4g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Also known as “cowboy caviar,” this is a salad that doubles as a chip dip. If you can’t find canned black-eyed peas where you live, you can bump up the amount of black beans or swap in another bean of your choice. The salad is quick to make, but it tastes best when you have time to let the flavors meld.
8/20
Couscous Salad
From the Recipe Creator:
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing but lightened it with lemon vinaigrette. It's even better now! —Priscilla Yee, Concord, California
Nutrition Facts:
3/4 cup: 173 calories, 6g fat (1g saturated fat), 3mg cholesterol, 264mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Mediterranean flavors reign when you combine quick-cooking couscous with feta, sweet cherry tomatoes and fresh corn. If you have a bunch of oregano, swap that in for the dried, and consider adding Genovese basil or a hint of mint for even more excitement. Serve this alongside Greek-style lemon-garlic chicken or grilled lamb chops.
9/20
Cool Beans Salad
From the Recipe Creator:
This protein-filled dish could be served as a colorful side dish or a meatless entree. When you make it, double the recipe—because it will be gone in a flash! The basmati rice adds flavor and texture, and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Nutrition Facts:
1-1/3 cups: 440 calories, 19g fat (3g saturated fat), 0 cholesterol, 659mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 12g protein.
A hearty crowd-pleaser, this salad marries the classic combo of rice and beans. You can leave out the sugar if you prefer to nix some of the sweetness, but it does help balance the tangy, spicy flavors in the dressing.
10/20
Tomato, Avocado and Grilled Corn Salad
From the Recipe Creator:
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime. —Angela Spengler, Tampa, Florida
Nutrition Facts:
1 serving: 164 calories, 13g fat (2g saturated fat), 3mg cholesterol, 237mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.
Sometimes the simplest ingredients make the most flavorful fare. Using fresh heirloom tomatoes in this recipe will yield a gorgeous, mouthwatering result. If feta isn’t your thing, this salad would be perfect sprinkled with tangy and creamy goat cheese, layered with mellow slices of fresh mozzarella or topped with burrata.
11/20
Shrimp and Corn Salad
From the Recipe Creator:
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Nutrition Facts:
1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.
Here’s a one-bowl meal that is simple yet elegant. It would particularly benefit from farm-fresh tomatoes. Pair this with a glass of chilled, dry rosé wine for a cooling meal on a sultry evening.
12/20
Tangy Cilantro Lime Confetti Salad
From the Recipe Creator:
I love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Nutrition Facts:
1 cup: 187 calories, 12g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 vegetable, 2 fat, 1/2 starch.
You can use raw corn in this pretty salad, or you can cook it lightly before tossing it with the other ingredients. Seasoned rice vinegar is simply vinegar with added sugar and salt, so if you use plain rice vinegar, just add a little extra salt and sugar to taste. The combo of garlic and cilantro in the dressing makes this dish sing.
13/20
Corn Tomato Salad
From the Recipe Creator:
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
Nutrition Facts:
3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
This one’s got zing to it, and by adding extra hot sauce, you can dial that up for the spice lovers in your life. This dish would be a natural alongside spicy barbecued chicken, especially with a dollop of creamy coleslaw or creamy dilled cucumber salad on the side to cool things off.
14/20
Orzo Salad
From the Recipe Creator:
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Nutrition Facts:
3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.
This pasta salad stands out thanks to a fun combination of less common ingredients: mint, capers and almonds. The mint is refreshing and bright, the capers are briny and the toasted almonds add a nutty crunch. This is a great place to improvise with vegetables from the garden or farmers market; zucchini, bell peppers or fresh peas fit nicely.
15/20
Cornbread Salad
From the Recipe Creator:
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Nutrition Facts:
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
Similar in concept to an Italian panzanella but with southwestern flavors, this dish combines freshly baked cornbread with beans, cheese, bacon and corn, all slathered in creamy ranch dressing. Have a beloved cornbread recipe? Feel free to use that in place of the mix.
16/20
White Balsamic Blueberry, Corn and Feta Salad
From the Recipe Creator:
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Nutrition Facts:
3/4 cup: 133 calories, 6g fat (1g saturated fat), 3mg cholesterol, 210mg sodium, 19g carbohydrate (8g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
Here’s a simple yet surprising combo. Grilled corn is coated in white balsamic dressing, then tossed with blueberries and feta cheese. Can you use regular balsamic to make this salad? Yes, and it will taste amazing, but the color of the vinegar will change the dish’s look. If you do use darker vinegar, consider serving the crumbled feta on the side.
17/20
Jalapeno Popper Corn Salad
From the Recipe Creator:
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it because I couldn't stop eating it! The chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Nutrition Facts:
3/4 cup: 476 calories, 40g fat (14g saturated fat), 47mg cholesterol, 616mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 14g protein.
The cheesiest recipe in our collection is this rich, smoky and spicy dish based on jalapeno poppers. This may have “salad” in the name, but low-cal it is not. Your guests will love it!
18/20
Farro Salad with Charred Shishito Peppers and Corn
From the Recipe Creator:
This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe! —Tracy Kaifesh, Laguna Niguel, California
Nutrition Facts:
3/4 cup: 233 calories, 11g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 27g carbohydrate (3g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
Sold in wheat berry form, farro, an ancient variety of wheat with a nutty flavor, is the basis of this uncommon salad. The boiled grain is accented with blistered shishitos. The majority of these peppers are mild, but a percentage of them have a surprising burst of heat. Refrain from serving this to small kiddos, just in case.
19/20
Italian Corn Salad
From the Recipe Creator:
I've made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina
Nutrition Facts:
1/2 cup: 100 calories, 6g fat (1g saturated fat), 4mg cholesterol, 262mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Kind of like an antipasto salad but without the meat, this Mediterranean-inspired corn dish is packed with veggies and cheese and dressed with lemon juice and olive oil. Italian olives and sliced salami would make fun and flavorful additions.
20/20
Quick Corn Salad
From the Recipe Creator:
This sensational yet easy corn salad is a delight to serve because you can make it ahead. It's also an easy way to put your garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's pretty in the bowl and on your plate. —Rita Reifenstein, Evans City, Pennsylvania
Nutrition Facts:
3/4 cup: 138 calories, 7g fat (1g saturated fat), 2mg cholesterol, 169mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1.500 fat, 1 starch.
Truly speedy, this salad can be tossed together in moments once the veggies are chopped. Make it your own by swapping in a homemade salad dressing for the bottled ranch. Or, jazz it up with your favorite herbs, cheese or crunchy toppings.
Corn Salad Recipes FAQ
What is the best type of corn to use in salads?
The best type of corn to use in corn salads is fresh corn off the cob when corn is in season. When corn is out of season, use frozen corn.
Can I use canned corn instead of fresh corn in salads?
Yes, you can use canned corn instead of fresh corn. Although, I’d choose frozen corn as the best alternative to fresh corn. If you’re using canned corn, drain it entirely of its liquid.
How do I store leftover corn salad?
Corn salad is best stored in an airtight container. If the dressing’s flavors are strong, consider choosing glass over plastic. Leftovers can be kept in the refrigerator for up to four days.
What makes a good corn salad?
Sweet, nutty corn pairs beautifully with an array of fresh garden vegetables and legumes and really sings when it’s soaked in a tangy, well-seasoned dressing. Think about including a variety of colors (like red tomatoes, green onions and black beans) to give your corn salad visual appeal. Whenever you can, use fresh corn from a nearby farm or the grocery store, but know that frozen corn is a great stand-in during the off-season.
How do you cook corn for corn salad?
For maximum flavor, grilled sweet corn is the way to go. However, if you don’t have a grill or don’t have time to grill, check out our piece on seven ways to cook sweet corn for instructions on boiling, steaming, slow-cooking and roasting your cobs.
