Corn Salad - Clara Plate

I didn’t grow up with corn salad. At least not the kind I make now, with its sun-drenched sweetness, sharp little jolts of lime, and the kind of crunch that just feels like a backyard picnic. Where I come from—rural Vermont, in a kitchen where the oven seemed to run all year round—corn usually meant chowder. Thick, creamy, stick-to-your-ribs kind of meals. Lovely in their own right, but not exactly what you crave when July rolls in and the heat makes even slicing a tomato feel like too much.

I first stumbled into this corn salad during a summer when everything was too much. The kids were home all day, we’d had two broken AC units in a row, and I was constantly trying to stretch the grocery budget without losing my mind. One evening, standing in front of the fridge, I saw a few ears of leftover grilled corn, half a red onion, and a lime rolling around the crisper drawer. That night, without any real plan, I tossed those bits together with a little olive oil, a handful of herbs, and a few odds and ends I can’t even fully recall. We ate it cold, straight from the bowl, sitting on the porch with our legs stuck to the plastic chairs. It was perfect. Not because it was fancy—but because it was enough. It cooled us down. It fed us. And we’ve never stopped making it since.

Table of Contents

Why You’ll Love This Recipe:

Bursting with fresh, summery flavor
Simple ingredients, budget-friendly and flexible
No cooking required if using leftover grilled or canned corn
Perfect for picnics, potlucks, or a light lunch
Great make-ahead dish—gets better as it sits

Ingredients You’ll Need:

Corn (4 cups or about 6 ears): I prefer grilled corn, fresh off the cob—it adds a wonderful smokiness—but I’ve made this with canned or frozen corn more times than I can count. If you’re using frozen, just thaw and drain well. If it’s canned, rinse it thoroughly.
Cherry tomatoes (1 cup, halved): Sweet and juicy, they add brightness. I’ve also used chopped Roma tomatoes when that’s what I had.
Red onion (1/2 small, finely chopped): For sharpness and crunch. Soaking it in cold water for a few minutes helps tame the bite if you’re sensitive to raw onion.
Fresh cilantro (1/2 cup, chopped): This adds freshness, but if you’re one of the many who taste soap, swap it with flat-leaf parsley or even fresh basil for a different kind of brightness.
Avocado (1 large, diced): Creamy, rich, and balances the acidity. Wait to add this until just before serving if making ahead.
Lime juice (from 2 limes): Freshly squeezed is best. You want that vibrant zing.
Olive oil (2 tablespoons): A good drizzle ties everything together. Use extra-virgin if possible.
Salt and pepper (to taste): Start small and taste as you go.
Optional extras: Feta cheese, black beans, diced bell pepper, or a pinch of cumin or smoked paprika—all depending on your mood or pantry.

How to Make It (Step-by-Step Instructions):

Start by prepping your corn. If you’ve just grilled it, let it cool slightly before slicing the kernels off the cob. I like to stand each cob upright in a large bowl and cut downward with a sharp knife. This way, the kernels fall right into the bowl and don’t scatter all over the counter—something I learned the hard way more than once. If you’re using canned or frozen, just be sure to drain and pat them dry; too much moisture will dilute the flavors.

Next, add your halved cherry tomatoes and chopped red onion. Don’t rush this part—cutting everything into bite-sized, uniform pieces makes for a more balanced bite and a prettier salad. I usually soak my red onion in ice water for 10 minutes before draining and adding it. This softens the raw edge and makes it more palatable, especially for little ones.

Toss in the chopped cilantro (or whichever herb you’re using) and squeeze in the fresh lime juice. I always roll the limes on the counter with a little pressure first—it helps release more juice. Add your olive oil, salt, and pepper, and give it all a gentle mix. You want everything coated but not mushy.

Finally, fold in the diced avocado, being careful not to smash it too much. This is the last thing I add, right before serving, to keep it from browning or getting too soft. If you’re bringing this to a gathering, I recommend dicing the avocado on-site if you can.

Let it sit for at least 10 minutes before serving. Longer is better—this salad loves to marinate.

Expert Tips for the Best Results:

If I’ve learned one thing over the years of making this corn salad, it’s that the flavor is only as good as your corn. When it’s peak season, sweet corn fresh off the cob makes all the difference—it practically sings. But when it’s not, don’t shy away from a good-quality canned or frozen corn. Just take the time to dry it well and give it a quick toss in a hot skillet to mimic that charred flavor. Also, don’t skimp on acid—lime juice is what brings the whole thing to life. And taste as you go. Every batch of corn is a little different, so adjust your seasoning accordingly.

Variations & Substitutions:

Over the years, I’ve played with this recipe in all kinds of ways. Once, when we were out of tomatoes, I added diced mango instead, and it gave the salad a beautiful sweetness that paired wonderfully with the lime and cilantro. Another time, I threw in leftover roasted sweet potatoes and a handful of black beans and suddenly had a heartier, almost Tex-Mex version that made a full meal. I’ve swapped avocado for cubed mozzarella when we were out, and even stirred in quinoa when we needed a little more staying power. The best part about this salad is that it welcomes improvisation. Use what you have, and don’t stress the rest.

Serving Suggestions:

This salad is summer in a bowl and works just about anywhere you’d want a fresh, easy side. We love it alongside grilled chicken or fish, scooped onto tortilla chips like a chunky salsa, or piled high on a bed of greens for a light lunch. It’s a perfect make-ahead dish for potlucks or picnics because it holds up so well, and it’s one of those rare recipes that both kids and adults happily dig into. On hot days when I don’t want to cook at all, I’ll serve it with a crusty loaf of bread and a cold drink and call it dinner.

Storage & Reheating Instructions:

This salad keeps well in the fridge for 2–3 days, covered tightly. If you’ve already added avocado, know that it may brown slightly, but it’ll still taste just fine. The flavor actually deepens as it sits, which is why I often make it the night before serving. I don’t recommend reheating it—it’s meant to be eaten cold or at room temperature—but if you’re using it as a base for a warm bowl (maybe with some grilled shrimp or tofu on top), a quick toss in a pan is just fine. Just expect the texture to soften a bit.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What if I don’t like cilantro?
That’s totally fine. Parsley or basil both work well. Or just leave it out—the salad is still bright and fresh without it.

Can I use frozen corn?
Absolutely. Just thaw it completely and pat it dry. I like to quickly toast it in a dry skillet to add a little char.

What protein can I add to make it a meal?
Grilled chicken, black beans, shrimp, or even crumbled feta turn this into a satisfying lunch or light dinner.

I come back to this corn salad every summer—not just because it’s delicious, but because it reminds me that good food doesn’t have to be complicated. It’s about using what you’ve got, making the most of the season, and feeding the people you love with a little care and creativity. If you try it, I’d love to hear how it turns out for you. Leave a comment, share your version, or just take a moment to enjoy it quietly with a fork in one hand and the sun on your face. You’ve earned it.

Nutrition Information (Per Serving):