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Easy Corn Salad

This quick and easy recipe makes a perfect side-dish for summertime cookouts.

  • 3 cups corn kernels (frozen or about 4 cobs of corn)
  • 1 cup cherry tomatoes quartered1 cup cucumbers diced
  • 1/4 cup red onion diced
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar (or rice vinegar)
  • Generous sprinkle of salt
  • Pepper to taste1 tablespoon fresh parsley (optional)
  • Fresh basil or dill (optional)
Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  1. Cook corn. If frozen, follow directions on package, then let cool. If boiling corn on the cob, bring pot of salted water to a boil. Add corn. When water returns to a boil, about 4-5 minutes, the corn is finished. Remove with tongs and allow to cool.
  2. If grilling corn, preheat grill to medium high heat. Remove silk and husk from corn. Brush with olive oil and season. Grill 2-3 minutes per side or until lightly charred. Cool before removing kernels.
  3. In a large bowl, combine all ingredients and gently toss.
  4. Season with salt and pepper to taste.