Southern Corn Salad Recipe (Quick and Easy)

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:

• 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.

2. 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.

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, salt, and pepper in a medium-sized 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.

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.

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:

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:

⭐ ⭐ ⭐⭐⭐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!

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