Summer Corn Salad
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Let me introduce you to the perfect summer salad: my summer corn salad recipe. It’s quick and easy to make, cool and refreshing, and includes the perfect blend of fresh vegetables and zesty Italian dressing.
Today I’m bringing you what is, in my mind, the perfect summer salad for a picnic or barbecue. It’s cool, refreshing, has a blend of great flavors that work together perfectly, and is a cinch to make. Don’t you just love recipes like that? I sure do!
My summer corn salad recipe includes lots of fresh vegetables (the more the better when summer comes around, I say). We’re talking fresh corn, fresh tomatoes, onion, and green bell pepper. These crunchy vegetables are tossed in zesty Italian dressing and then refrigerated for several hours, so they can really marinate and soak up all that delicious dressing flavor.
That’s all there is to it! A couple of steps and your summer corn salad is ready to serve to family and friends. I love that I can make it in advance because we all know summer weekends can be just a little bit busy!
At the bottom of the post, I’ve included lots of serving suggestions, but this summer salad truly pairs well with any barbecue or grilled meat. Enjoy!
Recipe Ingredients
- Italian dressing
- Whole kernel corn
- Onion
- Bell pepper
- Tomato
How to Make Summer Corn Salad
Chop up your fresh veggies and drain the cans of corn.
Place all of the veggies in a large bowl.
Add in Italian dressing and stir well.
Cover and refrigerate your summer corn salad for several hours before serving to allow flavors to blend.
Enjoy! This can be made up to two days ahead of time to keep life simple.
Storage
Store leftover salad in an airtight container in the fridge for up to 4 days.
Recipe Notes
- You can use fresh corn, frozen corn, or canned corn kernels. For fresh and frozen corn, you’ll want to cook it quickly in water on the stovetop or in the microwave so it’s nice and tender before adding it to the recipe. Another option is to grill the fresh corn for a few minutes on each side before adding the grilled corn to the salad. It will add a delicious smoky flavor.
- Use either regular or zesty Italian dressing.
- Make this summer corn salad recipe your own with these variations:
- Add different vegetables, like diced cucumber, red onion, chopped avocado for creaminess, or grilled zucchini to complement the grilled corn.
- Add black beans or edamame.
- Use chopped cherry tomato instead.
- Substitute the green bell pepper for red bell pepper.
- Add some fresh herbs, like chopped fresh parsley, fresh basil, dill, mint, or fresh cilantro.
- Before serving, sprinkle it with crumbled feta cheese.
Recipe FAQs
What do you serve with summer corn salad?
Basically, everything goes with summer sweet corn salad. Serve it with your favorite summer main dish, like burgers, pulled pork or pulled chicken, grilled chicken tenders, crockpot beef ribs, or even Southern fried catfish.
You may also enjoy these sensational summer salads:
Recipe for Caprese Salad with Chicken and Avocado
Tomato Onion and Cucumber Salad
Servings: 4Calories: 60.6kcalIngredients
- 2 cans whole kernel corn, drained
- 2 medium diced tomatoes
- 1 bell pepper, seeded and diced
- 1 diced small onion
- 1 cup Italian dressing
Instructions
Nutrition
Calories: 60.6kcalTried this recipe?Mention @southernplate or tag #southernplate!
“Be the change you wish to see in the world.”
Ghandi
Christy, I can’t wait to try the Corn salad. I am sure my mama would have loved it. I really enjoyed reading the blog on Ms. Berry, am looking forward to reading more about her.
You are going to be amazed Kay, she was such an inspiration!!
Corn salad is a must – the best kind is this recipe but with
Duke’s mayo instead of Italian dressing. Make it, set it in the fridge overnight and then you’ll want to eat the whole bowl.
Thanks for sharing the tip Michelle!
Thank you once again for showing us that our lives needn’t be fabricated to be real. We need to be as comfortable with ourselves and lives as we are taking a breath of fresh air. It just comes natural as everything in our lives should.
I just love the story of Ms. Berry and the impact she had on so many chidren and their lives. What a true Christian woman she was! To give of herself to help the young know God! <3
Thank you once again for another uplifting story. You are always full of wonderment (word?) and spirit. It is a great pleasure to know and follow you. Your happiness is contagious! ~hugs!~
Oh, love the recipe too. <3
~HUGS~ to you Debi!!
I declare girl, you make me cry when you write from your heart. I too have been so impressed with Martha Berry and her life. We toured Berry College and I tried to get my children to attend but they wanted a bigger university experience. I would have loved to have attended that beautiful school but being the oldest of 5 and only my daddy worked so money was tight. Not complaining, just stating the facts! I am a teacher of at-risk students and their families. I go to birthday parties, family picnics, ballgames, and church programs of my students because I care. When people ask me ” what do you do for a living” I say I make a difference.
Thank YOU for making a difference Kathy!! ~HUGS~
Do you HAVE to cook the frozen corn ? i noticed one lady said she not even thaw it.. thanks!
I prefer to cook it Maijo but that is totally up to you and your preferences.
We make this same salad, except no green peppers, no Italian dressing. We use mayonnaise (or salad dressing), and lots of salt and pepper. I’m an OCD English major and former newspaper editor 20 minutes from you…I’ll be glad to correct your “it’s,” “its,” “affects,” and “effects!”
Your recipe sounds delicious! Thanks for the offer but it isn’t about the grammar around this table. It is more about the love, family and spending time with one another.
I so enjoy your posts Christy. And you like me find the good in all people. Working in the public like I did for so many years there were times I had to really bite my lips to be nice but I would think maybe he or she is having a bad day, maybe they do not feel good, etc. A story of sorts that I can mention . One of the men that comes into the senior center where I was a cook was always grumpy looking. When I first went to work there our director told me never to speak to hin or even smile at him. I was floored. She said he did not want any one comunicating with him in any way. Well I certainly set out to make him my friend. One Sunday I spoke of his days in the military and thanked him for serving. From that day on he always had a smile and kind word for me. In fact the last 2 years I worked before I retired he would ask me to have lucch with him. I knew all along there was good in the man. Our center director was astounded that he and I became friends.
Now the salad. I am going to have to give this one a try. I love cold salads and this week is going to be a good week for them. As far north as I am we are haveing hotter weather than ever. Is to be 102 on Thursday with high humidity. I thin this would fit the bill for a veggie for dinner that evening.
Bless you Christy.
Karan
I’m in Saskatchewan Canada
Made it to 39 degrees C today which is 102 F and humidex made it worse
Everything I consumed had to be icy cold – I made the salad for lunch and had more for supper. Breakfast is looking promising too ………I made a frozen fruitjuice and fruit puree sorbet and put it in a gallon pail and it is in the freezer to supplement or serve as dessert. Take care, stay cool, be careful in this heat. Hopefully it won’t last longer than a week or so
I am sure hoping it doesn’t last too long either Linda, it is just hot everywhere!
What a wonderful story Karan!! I hope you stay cool and enjoy the corn salad!!