Southern Corn Salad

Easy Southern Corn Salad is a flavorful and colorful summer side dish that is kid-friendly and perfect for casual backyard barbecues and potlucks.

Full of fresh-picked sweet corn, this make-ahead wonder only takes minutes to prepare and pairs beautifully with grilled or smoked entrees.

Made without mayonnaise, Southern Corn Salad is fresh, light, and wholesome. The ultimate in summer deliciousness, it’s a great way to get your kids to eat more veggies and whole grains.

Why you will love this recipe:

1. It’s quick and easy to make.
2. Because it can be served at room temperature, this summer corn salad is perfect for taking to the beach or a picnic.
3. This fresh corn salad is even better the next day as leftovers. I have had it for lunch for the last two days and enjoyed every last bite!

Here’s what you will need:

• Fresh sweet corn – is a delicacy all by itself, but combined with the rest of the ingredients, it becomes the ultimate summer side dish.
• Red onion – with its slightly milder onion flavor, not only adds beautiful deep color to this dish, but it also provides the perfect balance of flavor.
• Fresh basil – brings its aromatic herby flavor to this party. While tomatoes are the classic pairing with basil, it pairs beautifully with the fresh corn and adds a bright, refreshing taste.
• Apple cider vinegar, olive oil, kosher salt, and black pepper – (not pictured) make up the delicious salad dressing. This tangy dressing brings all of the ingredients together in this simple but flavorful side dish.

Here’s how to make it:

1. Gather your ingredients and cut the bottom off of the unshucked ears of corn. Then, place two ears in the microwave.  

2. Cook on high for three minutes. Let it cool and, using a potholder or dish towel, squeeze at the top. Like magic, the husk and silk will slip right off. Set aside and repeat with the other ears.

3. Use a sharp knife, and slice the kernels off the cob, cutting close to but not through the cob.

4. Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl to make the dressing. Mix well. Add the onion and kernels and toss to combine.
5. Just before serving, add the basil and stir to combine. Serve immediately.

Frequently asked questions:

Sharon’s tips:

• To cook the corn on the stove instead of the microwave, remove the husks and silk and place it into a large pot of boiling water over high heat. Cover the pot and turn the heat down to medium. Cook for 4-6 minutes. Drain.
• You can also cook it on your grill. To do this, shuck it first, then place it directly on the grill grate over a medium-hot fire and cook for eight to ten minutes, turning occasionally.
• I don’t recommend frozen or canned corn for this recipe. Fresh is the best!
• The sugars in sweet corn start converting to starch the minute it’s picked. So try to purchase your corn the day you plan to make this dish. If you have to store it, leave it in the husk and keep it in your refrigerator crisper drawer.

More corn recipes:

If you like corn, you might also want to try these delicious and popular recipes featuring corn: Easy Spicy Southern Corn Casserole, Easy Cheesy Hot Corn Dip, Corn, Tomato and Avocado Salad, Fried Corn, and Southern Homemade Creamed Corn.

More Southern-style recipes:

I have no shortage of Southern-style recipes on my blog. If you are interested in more recipes or menu ideas, you might also want to check out my Southern Potato Salad, Southern Field Peas, Fried Green Tomatoes, Squash Casserole, Green Tomato Pie, Southern Cucumber and Tomato Salad, and Zipper Peas.

Just in case you need more inspiration, you can find all of my Southern-style recipes here. 

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4.58 from 7 votes

Southern Corn Salad Recipe

Easy Southern Corn Salad only takes minutes to prepare and, because it's made without mayonnaise, it’s fresh, light, and healthy.

Course Salad, Side Dish

Cuisine American, Southern

Prep Time 10 minutes

Cook Time 12 minutes

Cooling time 10 minutes

Total Time 32 minutes

Servings 6 servings

Calories 155kcal

Author Sharon Rigsby

Ingredients

• ▢ 5 ears fresh corn
• ▢ 1 small red onion minced
• ▢ 3 tablespoon cider vinegar
• ▢ 3 tablespoon olive oil
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon fresh basil chopped

Instructions

• Use a sharp knife and slice the bottom off of the unshucked ears of corn. Place them in the microwave, two at a time.
• Cook on high for three minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
• When the corn is cool, cut the kernels off the cob with a sharp knife. Cut downward, as close to the base of the kernels as possible, but don't cut into the cob. Turn the ear of corn and repeat all the way around until all of the kernels have been removed.
• Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
• Just before serving, add the basil and stir to combine. Serve immediately.

Notes

To cook the corn on the stove instead of the microwave. To do this, shuck it first to remove the husk and silk, then place it into a large pot of boiling water over high heat. Cover the pot and turn the heat down to medium. Cook for 4-6 minutes. Drain.

You can also cook the corn on your grill. To do this, shucked it first, then place it directly on the grill grate over a medium-hot fire and cook for eight to ten minutes, turning occasionally.

I don’t recommend frozen or canned for this recipe. Fresh is the best!

The sugars in sweet corn start converting to starch the minute it’s picked. So try to purchase it the day you plan to make this dish. If you have to store it, leave it in the husk and keep it in your refrigerator crisper drawer.

 

Nutrition

Calories: 155kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 90mg | Potassium: 171mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2000IU | Vitamin C: 21.5mg | Calcium: 60mg | Iron: 1.8mg

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**This recipe was originally posted on April 15, 2018. It was republished on August 17, 2021, with new photos, the addition of a FAQ section, and with more tips. There were no changes to the original recipe.