This summer corn salad is our favorite summer salad to use up all of our fresh garden veggies. The Thai-inspired dressing is bursting with flavor that will keep you coming back for more!
Like our famous street corn salad, there is no question that this summer corn salad is a favorite of many with how easy it is to make in no time at all. We love the sweet and tangy dressing. It is made with curry paste and chili sauce that will wow your taste buds.
Living in the Midwest, it’s inevitable that by the time August ends and September comes, we’re overflowing with corn on the cob. You will catch us making our grilled corn on the cob for extra juicy, flavorful corn kernels.
Featured Comment
“Yum! We had some extra fresh corn from our garden that I decided to try, and it was delicious. This year’s fresh corn from our garden is something I’m looking forward to because it will make this salad even better.” -Duck Life
What You Need for Summer Corn Salad
- Large mixing bowl: grab your favorite mixing bowl and toss all of the ingredients in it. If you have a mixing bowl with a cover, even better.
- Grilled corn on the cob: this salad is truly best with fresh grilled corn (leftover or made and then cooled). But, if you have to use thawed frozen corn, that’s ok, too.
- Curry paste: the key ingredient in the dressing for this salad is green curry paste. We like the Thai kitchen brand is our favorite, but any will do.
Our Favorite
Curry Paste
Keep this green curry paste on hand in your pantry or freezer for easy access to flavor any time! It is our go-to curry paste.
Variations + Substitutions
Though the corn is key to this recipe, you can change up the other vegetables in this recipe based on what you have in your fridge.
If you don’t have green curry paste, red curry paste is a great substitute. The flavor will vary, but it will still taste delicious.
Spice to Your Liking
“We loved this! I didn’t want it too spicy, so I used 2 teaspoons of curry paste diluted with about a tablespoon of water. It was perfect. Thank you!” -Molly
How to Make
Grilled Corn
Learn how to make corn on the cob on the grill – 2 different ways – one in the husk and one shucked! You only need sweet corn, butter, salt, and pepper.
Storage
Refrigerator: Place the corn salad in an airtight container or cover it tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from drying out. Stored properly, the corn salad should last for about 3-4 days in the refrigerator.
Mason jars: Mason jars are a great option for storing individual servings of corn salad. Mason jar salads can last for up to 3-4 days in the refrigerator.
Freezing: While freezing corn salad is not recommended as the texture and quality of the vegetables may suffer, you can freeze the salad without the dressing. Prepare and store the components separately, and when you’re ready to enjoy the salad, thaw the vegetables, assemble the salad, and add the dressing just before serving.
Remember to always use fresh, high-quality ingredients when making salads and discard any leftovers that have been left at room temperature for more than two hours to ensure food safety.
Serving Suggestions
Pair this salad with any of our delicious summer recipes for an easy spread for any backyard barbeque. Don’t forget to check out other salad recipes, too!
Spatchcock Chicken: this spatchcock chicken is flavorful, easy to pop in the oven, and served alongside this delicious summer corn salad.
Air Fryer Chicken Thighs: keep the oven off and pop these air fryer chicken thighs into the air fryer for minutes. It is a great protein option to serve with this summer corn salad.
Black Bean Quinoa Burgers: looking for a vegetarian option to serve with this corn salad? This black bean quinoa burger is a great veggie option.
Summer Corn Salad
You will love this fresh summer corn salad made with fresly grilled corn on the cob, loads of garden veggies, and a Thai-inspired dressing.
Prep:15 minutes
Cook:20 minutes
Total:35 minutes
Ingredients
Salad
- 4 ears corn on the cob shucked
- 2 medium carrots
- 1/2 cup finely minced red onion
- 1 medium red pepper minced
- 1 cup purple cabbage sliced
- 1/4 cup fresh cilantro minced
- 2 tablespoons cotija cheese
Instructions
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Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
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Place corn on the grill for 20-25 minutes, turning them every five minutes.
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While corn is on the grill place all ingredients for the dressing into a bowl and whisk until combined. Place dressing in the refrigerator for later.
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Next, spiralize the carrots by setting the Inspiralizer to Blade C. Cut off each end of the carrot so that you have a flat surface. Place your carrot into the spiralizer and spiralize into thin noodles and place in a large mixing bowl. You can also thinly slice your carrots into bite-sized matchsticks.
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Remove corn from heat when corn has started to brown. Let cool and then cut corn off the cob with a sharp knife and add it to the large mixing bowl with the carrots.
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Finally, add red pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. Place in the fridge for 30 minutes and enjoy.
Tips & Notes
- Storage: store in an air-tight container in the fridge for up to 5 days.
Nutrition facts
Calories: 151kcal Carbohydrates: 22g Protein: 4g Fat: 7g Fiber: 3g Sugar: 8g
