So Simple Fresh Corn Salad with Lime & Cilantro
This fresh corn salad is your go-to summer side dish—sweet corn, bright lime, and fresh veggies all tossed together in one bowl. Whether you’re grilling out or need a quick dish for potlucks, this easy corn salad recipe delivers big flavor with minimal effort.
I just love trying new salads in summer with fresh ingredients straight from the garden or farmer’s stand. When the temps creep up in the middle of summer and we stay busy with summer activities like hiking or swimming, I just want simple foods that I can make ahead and eat all week or throw together quickly without a lot of thought. This recipe is definitely a winner!
📌 Save for Later! Pin this summer corn salad for your next cookout or meal prep day!
Ingredients for Fresh Corn Salad
- Fresh corn (cooked and cut from the cob)
- Tomatoes (diced)
- Red onion (finely chopped)
- Fresh cilantro (chopped)
- Lime juice & zest
- Olive oil
- Salt and pepper
Optional Add-Ins
- Diced avocado (add just before serving)
- Crumbled cotija or feta cheese
- Jalapeño (for extra heat)
How to Make This Fresh Corn Salad
Prep the Corn: Boil, grill, or microwave your corn until tender. Once cool, slice kernels off the cob. Grilling adds a smoky note that makes this feel like a Mexican style corn salad.
Tip: I love the ease of cooking corn on the cob in the microwave. Check out this how to if you’ve never done this before. It might become you’re favorite method, too!
Mix the Salad: In a large bowl, stir together corn, tomatoes, onion, cheese, and fresh cilantro.
Dress It Up: Drizzle with lime juice and olive oil. Toss until everything is coated. Season with salt and pepper.
Chill or Serve: Serve right away or let it sit for a few hours. The lime corn salad flavor deepens the longer it rests.
Tips & Variations
- Add-ins: Use feta for a tangy twist or try cotija for a street corn vibe. Add in ¼ teaspoon smoked paprika or cumin for extra flavor, depending on your taste preferences.
- Make it Spicy: Add jalapeño or a pinch of chili powder or cayenne pepper.
- Meal Prep Win: This make ahead corn salad keeps well for up to 5 days in the fridge.
- Boost It: Mix in black beans or avocado for a heartier corn side dish. Add the avocado in just before serving.
Serving Suggestions
Serve this fresh corn salad alongside grilled meats or tacos, or scoop it up with tortilla chips like a chunky salsa. It’s also great layered into bowls with rice and greens.
RELATED: Smoky Chipotle Chicken Marinade – serve alongside the corn salad or dice/shred the cooked chicken and mix it in for a heartier salad. Also check out our Chicken Salad Ideas for Leftover Chicken for more creative ideas!
FAQ
Can I use frozen or canned corn?
Yes—just thaw or drain thoroughly. Fresh is best for flavor and crunch. Some stores sell fire-roasted frozen corn—give that a try!
How long does it keep?
4–5 days in the fridge. Add avocado or cheese just before serving for the best texture.
Best way to cut corn off the cob?
Use a sharp knife and cut over a bowl. A small upside-down bowl inside a larger one helps catch the kernels cleanly. Just rest the end of the cob on the bottom of the smaller bowl while you run the knife down the cob. A smaller knife like a paring knife works well here.
Is it spicy?
Not unless you add heat—totally customizable.
Can I double it?
Yes! This easy corn salad recipe scales well and is perfect for feeding a crowd.
Final Thoughts
Fresh corn salad with lime and herbs is a summertime staple that’s flexible, flavorful, and fuss-free. Whether you keep it simple or load it up with extras, it’s always a hit.
Give Us a Shout Out! Tried this recipe? I’d love to see it! Tag @HaveYouMade or leave a comment below with your version.
So Simple Fresh Corn Salad with Lime & Cilantro
Ingredients
- 3 cups corn kernels fresh, frozen, or canned – about 4 ears
- ¼ cup chopped red onion or green onion for milder flavor
- ½ cup chopped tomatoes grape, cherry, or diced
- ¼ cup chopped fresh cilantro or parsley if preferred
- Zest and juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ tsp chili powder or a pinch of cumin for depth optional
- ¼ cup crumbled feta or cotija cheese optional
Instructions
- If using fresh corn, grill or boil and cut off the kernels.
- Toss corn with onion, tomato, and herbs in a bowl.
- Add lime zest, juice, and olive oil. Mix well.
- Season with salt, pepper, and optional spices or cheese.
- Chill before serving, or enjoy room temp.
Notes
- Corn Options: Fresh corn is best, but you can use frozen (thawed) or canned (drained) in a pinch. Fire-roasted frozen corn adds great flavor.
- Cheese Tip: Cotija adds a salty, authentic flavor, but crumbled feta works too. Add cheese just before serving if prepping ahead.
- Make It Ahead: Best within 1–2 days, but can last up to 4–5 days if stored in the fridge without avocado.
- Add Heat: For a spicier version, toss in finely chopped jalapeño or a pinch of cayenne or chili powder.
- Serving Ideas: Pairs well with grilled meats, tacos, or scooped with tortilla chips like salsa. Also great as a topping for rice bowls or mixed into greens.
- Flavor Boost: A dash of cumin or smoked paprika adds depth. Adjust lime and salt to taste after chilling.
RELATED: Check out our Weeknight Meals Roundup for more simple meal ideas.
