I love this salad for its snap of fresh corn and the bright, citrusy finish from lime. It’s a simple, no-fuss side that pulls together in minutes and holds up well for potlucks, weeknight dinners, or a sunny weekend picnic. If you enjoy light, vegetable-forward salads that travel well, you might also like this carrot and apple salad as another make-ahead companion for casual meals.

Why you’ll love this dish

This corn salad is fast, colorful, and forgiving. It works with fresh corn picked at the peak of sweetness, frozen corn thawed quickly, or canned corn rinsed and drained for convenience. The combination of red and green bell peppers adds crunch and visual contrast, while cherry tomatoes bring juiciness and cilantro brightens the whole bowl. It’s perfect for when you need a crowd-pleasing side that’s gluten free, naturally vegetarian, and easy to scale up.

"Light, crunchy, and zesty — everyone at our last barbecue went back for seconds. The lime dressing is the best part."

Step-by-step overview

Before you begin, know that this recipe is mostly assembly with a small vinaigrette to whisk. You’ll chop a few vegetables, combine them with corn, whisk a simple lime and olive oil dressing, toss everything together, and chill so the flavors settle. Total hands-on time is about 10 to 15 minutes, plus a short chill.

What you’ll need

• 4 cups corn (fresh kernels, frozen and thawed, or canned and drained)
  Note: For the sweetest result use fresh corn cut from the cob. If using frozen, thaw and pat dry. If using canned, rinse to reduce salt and metallic flavor.
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped (substitute parsley if you prefer)
• 1/4 cup lime juice (freshly squeezed is best)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Step-by-step instructions

1. Place the corn, diced red and green peppers, chopped red onion, halved cherry tomatoes, and chopped cilantro in a large mixing bowl.
2. In a small bowl, whisk together the lime juice, olive oil, a pinch of salt, and a few grinds of black pepper until slightly emulsified.
3. Pour the dressing over the vegetables. Use a large spoon to toss gently so the dressing coats everything evenly.
4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld; up to 2 hours is even better.
5. Taste and adjust seasoning with more salt or lime if needed, then transfer to a serving bowl and enjoy.

How to plate and pair

Serve this corn salad chilled or at cool room temperature. Spoon it into a shallow bowl so the colorful mix shows through. For a casual dinner, pair it with grilled chicken or fish, or use it as a topping for tacos and bowls. For a heartier vegetarian plate, serve alongside a chickpea, feta, and avocado salad. Garnish with extra cilantro and a lime wedge for guests to squeeze.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator. Use within 3 to 4 days for best texture and flavor. Do not leave the salad out at room temperature for more than two hours. This salad is best served cold or at room temperature; reheating is unnecessary and will soften the vegetables. Freezing is not recommended because the tomatoes and corn lose their firm texture after thawing.

Pro chef tips

• If using fresh corn, briefly blanch the ears for 2 minutes, then plunge into ice water before cutting the kernels. This preserves sweetness and color.
• For a smoky note, lightly char fresh corn on a hot skillet or grill before cutting the kernels from the cob.
• Make the dressing in a jar and shake vigorously to emulsify if you prefer a quicker method than whisking.
• Salt in stages: a little in the dressing, then finish to taste after chilling. Flavors concentrate as the salad rests.
• Chop the onion finely and rinse briefly under cold water if you want to tame its bite for kid-friendly versions.

Creative twists

• Add a diced avocado just before serving for creaminess.
• Stir in a cup of cooked, cooled quinoa to turn the salad into a light grain bowl.
• Swap cilantro for mint or basil to shift the flavor profile.
• For a spicier edge, fold in a small diced jalapeño, seeds removed for less heat.
• Make it Mediterranean by adding chopped cucumber and crumbled feta, or give it a smoky southwest spin with roasted corn and a pinch of smoked paprika.

Your questions answered

How long does this salad take to prepare?

Hands-on time is about 10 to 15 minutes. Allow at least 30 minutes of chilling for the flavors to meld. If you cook fresh corn or char it first, add another 5 to 10 minutes.

Can I use canned corn in this recipe?

Yes. Rinse canned corn to remove excess sodium and any metallic taste. Pat it dry before adding so the salad doesn’t become watery.

Is this salad freezer friendly?

Freezing is not recommended. The texture of tomatoes and corn changes after freezing and thawing, becoming soft and watery.

How far ahead can I make this salad for a party?

You can assemble the salad and dress it up to 2 hours before serving. Any earlier, and the vegetables start releasing water. If you need to prepare more in advance, chop everything and store components separately in the refrigerator, then dress and toss an hour before guests arrive.

How do I keep the salad from getting soggy?

Make sure any thawed frozen corn is well drained and patted dry. Halve the cherry tomatoes and, if they’re very juicy, scoop out a bit of the seeds. Chill the salad in a shallow container so excess moisture can distribute rather than pool.

Fresh Corn Salad with Lime Dressing

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A vibrant and crunchy corn salad with lime dressing that’s perfect for potlucks and picnics.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups corn (fresh kernels, frozen and thawed, or canned and drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice (freshly squeezed)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste

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Instructions

1. Place the corn, diced red and green peppers, chopped red onion, halved cherry tomatoes, and chopped cilantro in a large mixing bowl.
2. In a small bowl, whisk together the lime juice, olive oil, a pinch of salt, and a few grinds of black pepper until slightly emulsified.
3. Pour the dressing over the vegetables and toss gently using a large spoon.
4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
5. Taste and adjust seasoning with more salt or lime if needed, then transfer to a serving bowl and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Best served cold or at cool room temperature.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg