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    Grits and Pinecones » Recipes » Salads

    Southern Corn Salad

    August 19, 2021 by Sharon Rigsby, Updated May 15, 2022 3 Comments

    Jump to Recipe Print Recipe
    Pinterest pin shoowing a bowl of coorn salad garnished with basil leaves.

    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.

    A green pottery dish full of corn salad.

    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:

    Four ears of sweet corn, a red onion and a sprig of basil.
    • 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.  
    Slicing the bottom stem off of an ear of corn.
    1. 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.
    Removing the husk and silk from an ear of corn that was microwaved..
    1. Use a sharp knife, and slice the kernels off the cob, cutting close to but not through the cob.
    Red onion, chopped basil and corn kernels ready to combine on a cutting board.
    1. 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.
    2. Just before serving, add the basil and stir to combine. Serve immediately.
    A bowl of corn salad ready to serve and garnished with a sprig of fresh basil

    Frequently asked questions:

    What is it?

    I’ll bet you didn’t know besides being a delicious side dish made with fresh corn, the term “corn salad” also refers to a wild weedy plant that Thomas Jefferson once cultivated at his home in the early 1800s. 

    But today’s post is all about the classic salad we eat, and I can’t wait for you to try it.

    Red onions, yes or no?

    I’m guessing a few of you out there might not be a fan of 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 giving a nice pop of color, the red onions add a wonderful layer of flavor. I’ll bet if you give them a chance, you will be happy you did.

    What to serve it with?

    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 Grilled Bone-In Pork Chops.

    What about leftovers and storage?

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

    What kind of corn is the 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 it fresh in the husks. Look for bright green 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.

    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. 

    ★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it! 

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

    Fresh corn salad in a beautiful green pottery bowl.

    Southern Corn Salad Recipe

    Sharon Rigsby
    Easy Southern Corn Salad only takes minutes to prepare and, because it's made without mayonnaise, it’s fresh, light, and healthy.
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Cooling time 10 mins
    Total Time 32 mins
    Course Salad, Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 155 kcal

    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: 155kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 90mgPotassium: 171mgFiber: 3gSugar: 7gVitamin A: 2000IUVitamin C: 21.5mgCalcium: 60mgIron: 1.8mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **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.

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    1. 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
    2. 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

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    Sharon Rigsby, blogger at GritsandPinecones.com

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

    More about me →

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