Fresh Corn Salad Recipe

by | Salads and Veggies

Our fresh corn salad recipe with black beans for protein, garden fresh tomatoes and herbs makes for a refreshing salad year round.

Summertime Salads

Poolside, picnic or accompaniment to any grilled extras, this colorful and healthy salad gets served in my family all summer long!

Living near many farms that grow sweet corn in the summer, makes for the freshest of corn to be purchased for a variety of corn recipes.

A trip to the local farmer’s market inspires the hunger for a good ole cornbread with jalapeños. The sweet, salty and hot flavors taste exactly as I like my summertime to feel!

Fresh Corn In Winter?

Nothing tastes more like summer than CORN! Roasted on the grill or steamed in their husks, corn is delicious all ways.

An easy way to enjoy a large helping of sweet corn in the winter, is to shuck the corn, right from the farm, and freeze for later months.

A new favorite corn recipe I like to make for Thanksgiving, is Corn Fritters, both spicy hot with jalapeños or sweet, without!

Poolside feast
Poolside Feast

The sweet juicy corn, the acidity of tomatoes, the meaty flavor of black beans, all drizzled with lime, olive oil and cilantro created a beautiful contrast of flavors and textures.

Easy to make ahead and simply drizzle the dressing just before serving.

Fresh Corn Salad With Pizzazz

Salads don’t have to be so light-weight that you feel hungry shortly after having one. This corn salad has pizzazz and could easily be a meal in itself.

Why? It has protein from the black beans, sweet from the corn, zest and acidity from the sun ripened tomatoes.

Most of all, it lingers in the mouth with a bit of heat which tricks the brain into thinking you’ve really eaten something substantial!

Do Ahead Summer Salad Recipes

Since there is nothing in this salad to get soggy, like lettuce, spinach or arugula, it can be made in advance. Keep this beauty cold until ready to-go or serve.

In fact, the flavors will marinate and taste even better when made in advance.

Cooking Fresh Corn

Yes, you need to cook fresh corn before you can add it to this salad, but that job is so easy. Once the corn is shucked (peeled), you can just toss it into boiling water for about 10 minutes.

This way is fast and easy but also doesn’t allow for adding any additional flavor.

Another easy way to cook the corn is to season the corn on its cob with anything you want, rolling it in a little foil and either bake or grill.

Once the foil bundles cool down, simply cut the corn from the cob and it’s ready for the salad.

Roasted or Grilled Corn
Roasted Or Grilled Corn

Equipment Needed

  • Large pot – for cooking the corn
  • Cutting board
  • Chopping knife
  • Large mixing bowl
  • Measuring cup
  • Measuring spoons
  • Citrus juicer

Ingredients Needed

  • Corn on the cob
  • Black beans
  • Tomatoes
  • Celery
  • Spring Onion
  • Cilantro
  • Jalepeno
  • Lime
  • Olive oil
  • Salt

Fresh Corn Salad Recipe

Recipe by Robin DaumitCourse: SaladsCuisine: American
Servings

4

servings

Freshly shucked corn, black beans for protein, garden fresh tomatoes, spring onions and cilantro tossed in a lime and olive oil dressing make this everyone’s favorite summertime salad.

Ingredients

  • Cooked Corn – 3 cups, preferably freshly cut from the cob

  • Black beans – 1 cup

  • Tomatoes – 1 1/2 cups, chopped into bite-size pieces

  • Celery – 1 cup, chopped

  • Spring onions – 1/2 cup, finely chopped

  • Cilantro – 1 cup, finely chopped, saving a few bundles for garnish

  • Jalapeño or chili pepper – 1 pepper (or to taste), finely chopped

  • Lime juice – 2 tablespoons

  • Olive oil – 2 tablespoons

  • Salt – to taste

Directions

  • In a large bowl, mix all the ingredients except the lime juice and olive oil.
  • When ready to serve, whisk the lime juice and oil together and gently toss through the salad, making certain all ingredients are wet from the dressing.

Notes

  • Generally, 1 corn cob will yield 1 cup of corn, depending on its size. 
Fresh Corn Salad
Fresh Corn Salad
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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