• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ร—
    Home ยป Recipes ยป Salads

    Southern Corn Salad Recipe (Quick and Easy)

    Published: Jun 13, 2024 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing corn salad in a bowl and the ingredients needed including fresh corn.

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

    Like my recipes for Southern Creamed Corn and Fried Sweet Corn, this amazing dish is full of fresh-picked sweet corn. It’s also a make-ahead wonder that only takes minutes to prepare, and it pairs beautifully with grilled or smoked entrees.

    White bowls full of Southern Corn Salad garnished with fresh basil.

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

    Why I love this recipe and you will too:

    1. It’s quick and easy to make. Plus, I share my easy method of cooking the corn in the microwave, which makes the husk and silk fall right off.
    2. Because it can be served at room temperature, this summer corn salad is perfect for taking to a potluck, 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!

    Ingredient notes:

    Ingredients for corn salad including a red onion, corn and dressing ingredients.
    • 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 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 also 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 corn side dish.

    Complete measurements are listed in the recipe card below.

    How to make this recipe for Southern Corn Salad:

    1. Gather your ingredients and use a sharp knife to cut the bottom off the unshucked ears of corn. Then, place two ears in the microwave.
    Two ears of corn on a cutting board with the bottom of the husks cut off.
    1. Cook on high for three minutes. Let the corn cool and, using a potholder or dish towel, squeeze at the top and jiggle it a little bit. Like magic, the husk and silk will slip right off. Set aside and repeat with the other ears.
    two ears of corn that have been microwaved showing the husks slipping off.
    1. Use a sharp knife, and slice the kernels off the cob, cutting close to but not through the cob.
    A bowl of corn kernels that have been cut off of the husk and a knife.
    1. Combine the cider vinegar, olive oil, salt, and pepper in a medium-sized bowl to make the dressing. Mix well. Add the onion and kernels and toss to combine.
    A bowl of corn kernels that have been cut off of the cob and chopped red onion.
    1. Just before serving, add the basil and stir to combine. Serve immediately.
    Corn salad in a white bowl garnished with basil.

    Serving suggestions:

    Southern corn salad pairs beautifully with my Grilled Ham Steak, Smoked Beef Short Ribs, Smoked Burgers, Smoked Ribeye Steak, Grilled Beer Can Chicken, Grilled London Broil, Smoked Spatchcock Chicken, and Blackened Pork Chops.

    Recipe variations:

    You will see corn salad recipes that call for adding tomatoes, cucumbers, cheese, and other ingredients. This simple corn salad allows the corn to shine and be the star of the show. I highly recommend you try the recipe as written.

    What variety of corn is best:

    In the South, Silver Queen corn, with its high sugar content, reigns supreme. Freshly picked Silver Queen is so tender and sweet that many folks like to eat it raw. Unfortunately, it has a short growing season, and it isn’t always available.

    For this recipe, any variety of sweet corn, including yellow, white, and bi-color, work as long as it is fresh. Even field or dent corn, as it is sometimes called, works if it has just been picked.

    How to tell if corn is fresh:

    Always buy fresh corn with the husks still on. Look for bright green moist husks that are tightly wrapped and feel the kernels. The kernels should feel plump and evenly filled out. The tassels should be brown and slightly damp. If they are black, it isn’t fresh.

    How to store leftovers:

    If you have leftovers, consider yourself lucky. If it’s possible, leftovers are even better the next day. Store leftovers in an airtight container in your fridge for up to five days.

    A green pottery dish full of corn salad.

    Leftovers can also be added to salads or used as a relish or salsa as a topping for seafood dishes or taco filling.

    Recipe FAQs:

    Can I leave out the red onions?

    I’m guessing a few of you might not like red or raw onions. But please don’t let that prevent you from making this delicious salad.

    Of course, you can leave them out, but besides adding a nice pop of color, the red onions add a wonderful layer of mild flavor. If you give them a chance, I’ll bet you will be happy you included them.

    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 as I do, you might also want to try these delicious and popular recipes:

    • Tomato Avocado Feta Salad in a white serving dish.
      Tomato Avocado Feta Salad with Fresh Corn
    • Spicy Corn Casserole in a cast-iron-skillet.
      Spicy Corn Casserole
    • Using a blue corn chip to scoop a serving of hot corn dip with cream cheese.
      Easy Hot Corn Dip Recipe with Cream Cheese and Rotel
    • Southern White Acre Pea Succotash fill of summery goodness
      Southern Succotash with White Acre Peas Recipe

    โญ โญ โญโญโญbspIf you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    ๐Ÿ“‹ Recipe:

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Southern Corn Salad in a white bowl garnished with strips of basil.

    Southern Corn Salad Recipe

    Sharon Rigsby
    Easy Southern Corn Salad only takes minutes to prepare and, because it's made without mayonnaise, itโ€™s fresh, light, and healthy.
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Total Time 22 minutes mins
    Course Salad, Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 136 kcal

    Ingredients
      

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

    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 enough to handle, cut the kernels off the cob with a sharpย 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 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, shuck it to remove the husk and silk, then place it in 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, 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 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.
    ย 

    Nutrition

    Calories: 136kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 206mgPotassium: 237mgFiber: 2gSugar: 6gVitamin A: 142IUVitamin C: 6mgCalcium: 7mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Salad Recipes

    • A white serving bowl with broccoli, cauliflower, and cranberry salad topped with pecans.
      Broccoli Cauliflower Cranberry Salad with Bacon
    • Pistachio pudding dessert in a tall glass dessert dish, topped with a cherry.
      Pistachio Pudding Recipe
    • Fruit salad cocktail with cut-up fruit and berries in a glass dessert serving dish.
      Best Fruit Salad Cocktail
    • A large bowl of American Coleslaw containing shredded green cabbage and carrots.
      Old Fashioned American Coleslaw Recipe (Creamy)

    Reader Interactions

    Comments

      4.75 from 12 votes (7 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kia

      June 14, 2024 at 11:01 pm

      5 stars
      Very easy to make and tastes so good!

      Reply
    2. Sarah

      June 14, 2024 at 10:12 am

      5 stars
      The perfect dish for my BBQ this weekend! Yum!

      Reply
    3. Sage

      June 14, 2024 at 10:05 am

      5 stars
      Made this exactly as stated and it turned out great

      Reply
    4. Michelle

      June 14, 2024 at 8:58 am

      5 stars
      We really liked this one! Light and a little bit tangy. Served with grilled pork chops, perfect side dish for that!

      Reply
    5. jane

      June 14, 2024 at 1:55 am

      5 stars
      This Southern Corn Salad Recipe is so good. Thanks for sharing!

      Reply
    6. cheryl mallow

      February 11, 2019 at 12:21 pm

      how many servings does this make at 155 cal each?

      Reply
      • Gritsandpinecones

        February 11, 2019 at 12:29 pm

        Hi Cheryl, 6 servings, about 1/2 cup each.
        All my best,
        Sharon

        Reply
    7. Rebecca

      April 17, 2018 at 6:16 pm

      This looks amazing!! I like that it is made without mayo, so it can sit outside at a summer picnic, without too much worry! I’m so glad I found your blog! very nice! I just posted about two “farm to table’ restaurants, I hope you will stop by!!

      Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pineconesยฎ. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me โ†’

    Memorial Day and Beyond: Sizzling Recipes to Kick Off Summer Right

    • Memorial Day recipe photos including beer can chicken and a red, white, and blue cake.
      36 Easy Memorial Day Recipes for 2025
    • A burger with lettuce and tomato on a cutting board.
      The Ultimate Smoked Burgers
    • Smoked Baked Beans in a cast-iron skillet.
      Best Smoked Baked Beans
    • Sliced cucumbers, tomatoes and onion in a white bowl.
      Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar
    • Chicken on the grill with corn.
      Easy Grilled Half Chicken Recipe with Dry Rub
    • A icebox cake decorated to look like the American flag.
      Red White and Blue No-Bake Icebox Cake

    Browse more Memorial Day recipes

    Fan Favorites - Recipes Our Readers Love the Most

    • Hanky Panky appetizers piled high on a black plate.
      Hanky Panky Recipe
    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Southern Crispy Fried Oysters Recipe
    • Cornbread in a cast iron skillet.
      Easy Southern Cornbread with Buttermilk
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    โ†‘ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright ยฉย 2025 Grits and Pineconesยฎ

    • 524Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    4144 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.