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.
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. And 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.
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.
Step 2: Place fresh corn kernels, arugula, cherry tomato halves and diced avocado in a serving bowl.
Step 3: Whisk together fresh lemon juice and olive oil until combined; season to taste with salt and pepper.
Step 4: Pour dressing over salad and gently toss to coat. Top with shaved or grated parmesan cheese and serve.
Corn Salad Recipe Video
Easy Corn Salad Recipe
- 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.