Corn Salad

This Fresh Summer Corn Salad is the best side dish to bring to a BBQ, cookout or picnic!  Using fresh summer produce, it can be made ahead of time and tastes like summer!
5 from 3 votes
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Course: Appetizers, Sides
Cuisine: American
Keyword: Cinco De Mayo, Corn Salad, Dairy Free, Easy Recipes, Gluten Free, Quick Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 146kcal


For The Dressing:

  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • salt to taste
  • pepper to taste


  • Bring a large pot of water to a boil.  Add the corn, allow to return to boil.  Remove from heat, cover, allow to sit for 10-15 minutes, until cooked.  Remove from hot water and allow to cool.
  • Once cool enough to handle, use a knife to cut the corn kernels off of the cob. 
  • In a large bowl, add the corn kernels, bell pepper, shallot, and basil.  Stir to combine, then gently stir in the avocado.
  • In a mason jar, add the lemon juice, olive oil, garlic, salt and pepper.  Shake until completely mixed.  Pour over salad. Stir to fully coat everything with the dressing.  Taste and season with more salt and pepper if desired.  Can be served right away or made a day ahead of time.  Keep in an airtight container in the fridge until ready to serve.


Serving: 0.75cups | Calories: 146kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 285mg | Fiber: 3g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 27.2mg | Calcium: 7mg | Iron: 0.5mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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