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
I made this recipe last week and we really liked it. I didn’t have any Italian dressing so I used a half cup of Vidalia Onion Vinagrette and it was good. We’re having a picnic this coming weekend and I think I’ll try it again with the Italian dressing.
May I share the story of how I came to have your cookbook? I merchandise books and magazines at Kroger grocery stores and last December your book came to the store. I leafed through it for a minute and was so impressed with the stories and the “real” recipes using ingredients we have in our cabinets. I decided then and there to buy the book for my youngest daughter, who loves to cook. I did, she made several recipes and raved about them (she says you’re so much better than Paula Deen or Rachel Ray!) and for my birthday in March, guess what I received….Southern Plate! My husband says I can now get rid of all my other cookbooks because yours is the only one I’ve used since then.
Thans for being who you are and sharing your life with all of us!
Hi Christy! As an “older” grandma, I have almost quit watching tv because of these reality shows. I would rather watch a silly comedy than watch teenage girls and women cat fight! No wonder teenagers have such a skewed view of the world!
Thanks for telling it like it is Christy! What a wonderful story you have given us. Now when the grandkids come over, I am going to tell them about this wonderful woman. And thanks for that great recipe-we are having it for dinner tonite!
Dear Christy,
I have to agree with the other posters. Thank you for your kind words in your post which brightened up my day. It really struck a note and made me feel better all day. You too are appreciated.
I agree! you are truly appreciated and brighten my days! Thanks for all you do Christy!
It makes my day to see a good old fashioned Christy Jordan post! I know you’re really busy these days, and it’s so good to have you give us all a chatty post with lots of pictures like you used to be able to fit in! : ) Thanks!!!
Hey, my husband and I had a weekend to ourselves for the second time in 15 years to celebrate our anniversary! I loved it, but I was SO homesick for my kids!
Christy, you made me cry! I’ve been having a tough time lately and your kind words were what I needed. You always make my day better! I love your emails. I may not live in the South but I am a Southerner at heart. I also loved the creams corn and green beans recipes from last week – made them both on Sunday. Yum! Thanks again for always brightening my day!
That looks good! I think I will plan on taking that to our next supper club meeting! Thank you for sharing!
I do this with black eyed peas too. Any bean or combination of beans with or without corn. Southern bred in NC:)
Christy, we use mayo in our corn salad too plus a few shakes of cayenne pepper powder. the little bit of heat really makes the cold salad pop.
I’ll try your version next.
thanks!