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5 from 2 votes

Corn Salad

A delicious corn salad that is loaded with flavor, and the perfect side to a BBQ or potluck.
Prep Time25 mins
Total Time25 mins
Course: Picnic Salad, Salad
Cuisine: American
Keyword: corn salad, mexican corn salad
Servings: 4
Calories: 322kcal


  • 3 cups raw corn kernels about 4 large cobs
  • ½ cup tomato chopped
  • 1/2 cup green onion chopped
  • ¼ cup red onion diced
  • 1 cup English cucumber quartered and sliced
  • 1/4 cup cilantro chopped
  • ¼ cup basil chopped
  • 1 Tablespoon fresh mint chopped
  • ½ cup radish thinly sliced and quartered
  • 1 jalapeño very thinly sliced (optional, adjust to heat preference)
  • 1 avocado ripe, diced


  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic minced
  • 2 Tbs basil chiffonade
  • ½ teaspoon salt
  • Fresh ground black pepper to taste


  • In a large bowl, add the corn, tomato, green onion, red onion, english cucumber, cilantro, basil, mint, radishes, and jalapeño. Stir to combine. Set aside.
  • In a separate bowl, combine all ingredients for dressing except salt and pepper, whisk until blended. Taste, and adjust flavor with salt and pepper as needed.
  • Pour dressing over the corn mixture, and use a spoon to toss.
  • Add avocado and gently toss, so as not to mash.
  • Taste, and adjust flavor as desired.
  • Serve immediately.


Note: If making ahead, combine everything but avocado, and chill for later. Add avocado just before serving.


Calories: 322kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Sodium: 323mg | Potassium: 721mg | Fiber: 7g | Sugar: 10g | Vitamin A: 887IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 1mg