This post may contain affiliate links. Please read our disclosure policy.

Make this easy Corn Salad with kernels cut fresh from the cob. Imagine the pop of sweet corn, buttery avocado, juicy tomato and peppery arugula all tossed in a tangy lemon dressing – you won’t believe how much flavor so few ingredients deliver. It’s the perfect pair for anything you’re grilling and always welcome at summer parties and BBQs.

Corn Salad with Arugula served

I make this Corn Salad recipe all summer long, starting from the moment we can buy fresh, sweet corn on the cob. It’s hearty enough to enjoy for a light lunch and perfect alongside Grilled Lamb Chops, Grilled Shrimp, Chicken Kabobs, Carne Asada or Corn Cakes for a simple summer meal. Though it’s delicious with raw corn, I often make it with freshly grilled corn cut from the cob using the method from this Mexican Street Corn Salad. Use any fresh corn on the cob that you like: yellow, white or bi-color (my favorite!), any variety works well (and be sure to make Corn Stock with the cobs).

Other Must Try Summer Salad Recipes!

How to Make Corn Salad

Step 1: With a sharp knife, cut kernels from ears of corn close to the cob. Halve cherry tomatoes and dice avocado.

Cutting Corn from the Cob
halving cherry tomatoes
Scooping out diced avocado

Step 2: Place fresh corn kernels, arugula, cherry tomato halves and diced avocado in a serving bowl.

adding tomatoes and avocado to fresh corn salad

Step 3: Whisk together fresh lemon juice and olive oil until combined; season to taste with salt and pepper.

Squeezing fresh lemon juice
pouring olive oil into lemon juice
Adding Salt and Pepper to Dressing
whisking dressing

Step 4: Pour dressing over salad and gently toss to coat. Top with shaved or grated parmesan cheese and serve.

pouring dressing over salad
tossing fresh corn salad
shaving parmesan cheese

Corn Salad Recipe Video

Easy Corn Salad Recipe

5 from 5 votes
Prep: 10 minutes
Total: 10 minutes
Course: Salad
Cuisine: American
Calories: 220
Servings: 4 people
In ten minutes you can assemble this flavorful salad to compliment almost anything you can think of to grill. A simple summer supper. This salad is very lightly dressed – don’t worry, the flavor and moisture are just right.


  • 2 ears fresh corn shucked
  • 5 ounces arugula
  • 1 pint cherry tomatoes halved
  • 1 large avocado diced
  • 3 tablespoons fresh lemon juice about 1 lemon
  • 3 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • 2 ounces parmesan cheese thinly shaved or grated


  • With a sharp knife, cut kernels from ears of corn, close to the cob.
  • Place arugula in a serving bowl large enough for tossing. Top with corn, tomatoes and avocado.
  • In a small bowl, whisk together fresh lemon juice and olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
  • Pour dressing over corn mixture and gently toss to coat salad evenly. Top with shaved or grated parmesan cheese and serve.


This recipe is also delicious made with freshly grilled corn cut from the cob. For the grilling method, see this recipe for Mexican Corn Salad.


Calories: 220kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 256mg | Potassium: 534mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 39.7mg | Calcium: 238mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

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

Recipe Rating


  1. Wendy says:

    This salad is very good! I had some spiral cut Kohlrabi from Trader Joe’s and decided to add it … am so glad I did, as the extra texture and color worked well and added a nice light crunch in addition to the arugula … I augmented with three ears of corn, two avocados, but only had 4 beefsteak tomatoes from my garden (more would have been good, but it was enough). The simple lemon and olive oil emulsion was nice! I used a bunch of grated pepper and salt. Thanks for a great salad!

    1. Marissa Stevens says:

      So glad you enjoyed this, Wendy. And that you made it your own with what you had on hand!