Juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty Fresh Corn Salad.
Can You Eat Raw Corn?
The corn in this recipe is intentionally raw. You do not need to cook it before slicing it off the cob. If you’ve never tasted raw corn in salad, you are in for a treat.
Just know that when using raw corn, fresher really is better. After sweet corn is picked, the sugar in the corn starts turning into starch. So, while it is definitely still be edible, it does get starchier over time.
Raw Corn Salad
Slicing kernels off the cob will quickly reveal whether your knife is getting dull. If it’s been a while since you honed that edge, it’s worth tackling the job before you stand the ear on its end and start slicing the kernels off.
One tip I’ve found from removing corn from the cob is to use a bundt pan. Place the end of the corn cob in the raised center piece to hold the ear and then slice the kernels off of the cob directly into the pan. It will be more than deep enough to hold everything.
Fresh Corn Salad
To say that I love this raw corn salad doesn’t even come close to describing how happy it makes me. The flavors are incredibly bright and fresh. (If you aren’t yet a fan of raw corn, you’re about to be one.)
I found myself eating this with lunch and dinner every day until it was gone. It is fantastic on top of a taco salad or a chicken ranch salad. It’s delicious as a side dish. I didn’t try it a single way that I didn’t love it.
Recipe for Corn Salad
You’ll need the following ingredients to make this recipe:
- fresh corn (raw)
- grape tomatoes
- red and green bell peppers
- red onion
- fresh cilantro
- lime juice
- olive oil
- salt and pepper
- cayenne pepper
Start by adding the corn, tomatoes, bell peppers, onion, and cilantro to a large mixing bowl. Then, stir to combine. Drizzle lime juice and olive oil over the vegetables and season with salt, black pepper, and cayenne.
Stir to mix the dressing and seasonings throughout. Taste and adjust as desired. Store in an airtight container and refrigerate until ready to serve.
Summer Corn Salad
Looking for more awesome dips like this summer corn salad?
Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.
The tender pop of juicy sweet corn balances the mild acidity of peppers and onions in this festive side dish. Colorful Confetti Corn pairs wonderfully with many of our favorite meals.
Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat. Served with tortilla chips or used as a condiment, it’s a perfect summer treat.
When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy Fiesta Corn Dip to create a snack worthy of any occasion.
Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good! I am not at all joking when I say that I make this appetizer my dinner.
Fresh Corn Salad
- 6 large ears of fresh corn kernels removed, about 8 cups
- 2 cups grape tomatoes halved
- 1 red bell pepper chopped into ¼-inch pieces, about 1 cup
- 1 green bell pepper chopped into ¼-inch pieces, about 1 cup
- ½ small red onion minced into ⅛-inch pieces, about ½ cup
- 2 tablespoons fresh cilantro chopped small
- ⅓ cup fresh lime juice about 3 large limes
- 3 tablespoons light-flavored olive oil
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ teaspoon cayenne pepper adjust to taste
- Combine the corn, tomatoes, bell peppers, onion, and cilantro in a large mixing bowl. Stir to combine.
- Drizzle lime juice and olive oil over the corn and season with salt, black pepper, and cayenne. Stir to mix throughout. Taste and adjust seasonings as desired.
- Store in an airtight container and refrigerate until ready to serve.