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Corn Salad

March 14, 2024

In the summertime our favorite expression is, if it grows together, it goes together, and that’s especially true of this corn, cucumber, and tomato salad with a honey lime dressing.

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corn salad made with tomatoes, cucumber, red onion, green onions, basil and lime juice in a serving bowl with a spoon
Photography by Gayle McLeod

It’s Summertime, And The Corn Salad Is Easy

Corn is the vegetable that we can eat by the spoonful like candy. Then there’s crunchy cucumber, juicy tomato, and the warmth of fresh basil. Sounds good right? This summer corn salad needs little else for success than a simple honey lime dressing. While you’ve got the grill going, cook up some Grilled Skirt Steak With Burrata or Chimichurri Steak. This fresh corn salad goes great with Chicken Caprese or Beer Can Chicken too. And if you’ve got a hankering for something a little more indulgent, our Hot Corn Dip cannot be beat.

corn, cherry tomatoes, cucumber, red onion, green onions, basil, lime juice, olive oil, honey, salt and pepper in prep bowls

Ingredients You’ll Need To Make This Easy Corn Salad

  • Half dozen ears of corn – Start with corn, and plenty of it.

  • One pint of cherry tomatoes – Add little juicy tomatoes, sliced in half.

  • Diced cucumber – Here for the crunch? We add cubes of cuke for that.

  • Onions - We love the tangy heat from both red onion and green onion for this recipe.

  • Fresh basil - Fuzzy warmth with a little sweetness. Fresh basil really is something else.

  • Honey + lime – You’ll mix up a little honey and lime with olive oil for a sweet and tart dressing.

4 ears of grilled corn on the cob

How to Make Grilled Corn Salad

  • Cook the corn. Grill or boil the corn until the kernels are tender. Once the corn has cooled, cut it off the cob (see our notes below). Transfer the corn kernels to a medium bowl.

  • Add the rest of the ingredients. Combine the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper.

  • Toss to combine. It’s that easy!

grilled corn kernels, tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt in a bowl
corn salad in a serving bowl with a spoon made with tomatoes, cucumber, red onion, green onions, basil and lime juice

How to Store Corn Salad + Tips

  • Cutting corn off the cob: Cutting corn off the cob can result in little kernels bouncing everywhere. We like to use the following method to reduce the mess, it’s imperfect, but so are most kitchen endeavors. Place the ear of corn with the larger, round end inside of a bowl standing straight up. Using your non-dominant hand, hold the ear of corn upright holding the point. Using a sharp kitchen knife, cut the kernels off from tip to the end in the bowl. They will (mostly) accumulate in the bowl.

  • Use frozen corn. You can also make this with frozen corn. Thaw frozen corn and measure out four cups of kernels.

corn salad made with tomatoes, cucumber, red onion, green onions, basil and lime juice in a serving bowl with a spoon

More Corn Recipes From The Modern Proper

Carpe That Summer Corn Diem!

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Corn Salad

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  10 min
  • Calories: 148

Ingredients

  • 6 ears of corn, shucked
  • 1 pint cherry tomatoes, halved
  • ¼ cup diced cucumber
  • ⅓ cup finely chopped red onion
  • 4 green onions, roughly chopped
  • ⅓ cup roughly chopped basil
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey, warmed
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Method

Grill Method:

  1. Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

  2. Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.

Boiled Method:

  1. Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

  2. Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.

Nutrition Info

  • Per Serving
  • Amount
  • Calories148
  • Protein4 g
  • Carbohydrates25 g
  • Total Fat6 g
  • Dietary Fiber3 g
  • Cholesterol0 mg
  • sodium198 mg
  • Total Sugars8 g

Corn Salad

Questions & Reviews

Join the discussion below.

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  • jane

    Should I hold off on dressing if making ahead? I'd like to make 48 hours ahead.

    YEs, just toss with the dressing before serving. Hope you enjoy Jane!

  • Lorna

    Have you tried making this ahead? I’m wondering if I could assemble this the day ahead and add the dressing just before serving? I’m excited to take this to a potluck this weekend!

    Absolutely! Hope you enjoy Lorna!

  • Lisalen

    Excellent. I used the best produce directly from our farmers - it makes a huge difference.

    Thanks Lisalen, we are thrilled you love it!

  • Denise

    Delicious! My family from young to old devoured this salad. Leftovers are wonderful. East, fun dish.

    YAY! So happy everyone loved! Thanks Denise!

  • Kay

    New summer favorite! It was very simple to prepare (did the grill method) and was so tasty!

    Thanks Kay! So happy you enjoyed it!

  • Beth

    Just happened to have all the ingredients for this 4th of July salad. Used chives instead of onions & added some fresh mozzarella that was close to expiring. Everything else as is, delicious! Perfect with our grilled flat iron steak.

    Thanks Beth! We are so happy you loved it!