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Corn Salad Recipe with Vinaigrette Dressing

This recipe for corn salad side dish is fresh and delicious. It’s full of bright vegetables and avocado, all tossed together in a light vinaigrette.

Corn Salad Recipe with cut cherry tomatoes, avocado, cilantro, green bell pepper and red onion

With just the right mix of ingredients and textures, this cold side dish is always a hit. It’s sweet, crunchy, and so fresh – the perfect side dish for summer days.

Corn Salad Ingredients

To make this corn recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

  • Olive oil
  • White wine vinegar
  • Lime juice
  • Garlic powder
  • Salt & pepper
  • Corn: fresh ears of corn are best for this recipe, but you can substitute canned corn or frozen corn
  • Red onion
  • Green bell pepper
  • Cherry tomatoes
  • Avocados: make sure the avocados are ripe. They will be too difficult to cut if they are firm, and too mushy if overripe.   
  • Cilantro

Corn Salad Recipe ingredients in a clear mixing bowl

How to Make Corn Salad Side Dish

This corn side dish is easy and quick to make. Simply whisk together the vinaigrette, chop your vegetables, and mix everything together. This recipe is ready in only 15 minutes and can also be made ahead of time.

  1. Make the dressing. In a small bowl, whisk together the olive oil, white wine vinegar, lime juice, garlic powder and a pinch of salt and pepper.
  2. Mix the vegetables. In a large bowl, stir together the corn, onion, bell pepper, tomatoes, avocado and cilantro.
  3. Combine. Pour the dressing over the corn mixture and stir to combine. Cover with plastic wrap and refrigerate for at least 10 minutes to chill before serving.

Corn, tomato, avocado, red onion, bell pepper and cilantro salad on a wooden spoon

Optional Add-Ins

  • Beans: a popular addition to this recipe is black beans to transform this into a black bean and corn salad. Drain and rinse a can of black beans before stirring them into your salad.
  • Add your favorite fresh veggies: if you have other fresh veggies on hand (popular ones include cucumbers, zucchini, and celery) you can chop them up and add them to your salad.
  • Feta cheese: you can substitute feta cheese instead of avocado, or leave the avocado in. Feta cheese adds a nice salty and tangy flavor. 

Storage Instructions

Corn salad can be stored in the fridge for 3 – 4 days covered in plastic wrap or in an airtight container.

Corn Salad Recipe with Vinaigrette Dressing

Tips for Corn Salad

It is very important to chill your salad. This salad should be chilled before serving (ideally for 15 minutes or more). This allows the flavors to mingle.

What to Serve with Corn Salad

This cold corn salad is perfect to serve at a potluck, picnic or backyard barbecue. Here are some ideas of what to serve with corn salad:

  • Hamburgers
  • Brats
  • Hot Dogs
  • Macaroni salad
  • Grilled chicken breast
  • BBQ Ribs

Corn Salad Recipe with Vinaigrette Dressing in a low white bowl with ears of corn in the background

Other Corn Recipes

If you love corn recipes, here are some of my favorite corn side dishes:

Black Bean and Corn Salsa

Instant Pot Mexican Street Corn

Crock Pot Cheesy Corn

Corn Salad Recipe with Vinaigrette Dressing

Corn Salad Recipe with Vinaigrette Dressing

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

This recipe for corn salad side dish is fresh and delicious. It’s full of bright vegetables and avocado, all tossed together in a light vinaigrette.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste
  • 3 cups cooked corn (about 4 ears)
  • ½ cup red onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 cup cherry tomatoes, halved
  • 2 avocados, diced
  • 2 tablespoons chopped cilantro

Instructions

  1. In a small bowl, make the dressing: whisk together the olive oil, white wine vinegar, lime juice, garlic powder and a pinch of salt and pepper.
  2. In a large bowl, stir together the corn, onion, bell pepper, tomatoes, avocado and cilantro.
  3. Pour the dressing over the corn mixture and stir to combine. Cover with plastic wrap and refrigerate for at least 10 minutes to chill before serving.

Notes

You can use 2 cans of corn instead of fresh ears of corn. Just drain, rinse, and pat dry.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 57mgCarbohydrates: 26gFiber: 7gSugar: 6gProtein: 5g

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