Fresh Corn Salad

ALT="Fresh Corn Salad" pinit

This fresh Corn Salad recipe combines all the best produce of the season to make a satisfying salad that is crunchy, sweet, and tangy. You’ll be making it on repeat, I promise! Good thing it’s ready in a pinch and super healthy, too!

If you’ve never eaten raw corn before, this is your chance to try it! This fresh corn salad is so full of flavour that I don’t even generally make a dressing for it, but feel free to modify to your liking, of course.

If you’re not sure where to find raw corn cobs: During the summer months, they should be available in most supermarkets. I always love to buy them at our weekly farmer’s market though, so that’s definitely an option too!


  • Whenever I want to bulk this recipe up and make it more filling (when it’s my main meal, for example), I add green peas, chickpeas or white beans to it. Alternatively, you could keep it light and serve it as a side salad!
  • Special add-ons: Avocado, Olives (Kalamata taste amazing here!) and Capers make great additions!
  • Spice it up: Red Chili flakes or jalapeño peppers will do the trick!
  • More greens: Arugula, baby spinach, fennel or celery are my faves
  • Herbs: I get it, some people think Coriander tastes like soap. And whilst, personally, I’ve learned to love Coriander over the years, please don’t let that stop you from trying this recipe out! You can always swap it out for other herbs (fresh basil, mint, parsley, …) or leave it out!

There’s lots of options, as you can see! I hope you have fun playing around with this recipe.

Please let us know in the comments below how you liked it, and don’t forget to tag us on Instagram and Pinterest when you make it!

For more recipe inspiration, see the Recipes section of our blog.

Fresh Corn Salad

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins
Servings: 3
Best Season: Summer



  1. Cut the corn off the cob with a large knife (tip: do this in a tall bowl to avoid the corn flying everywhere!). 

  2. Add the chopped tomatoes, cucumber, red bell pepper, coriander and spring onion. Stir in the Italian herbs and spritz with lemon juice/ add a drizzle of apple cider vinegar. Option to add some extra virgin olive oil too, if you like (though I quite like it without!). 

  3. Mix everything with a large spoon. You're done! Simple as that ;)


  1. Tip: Since it's quite hard to cut the corn off the cob perfectly, I generally always nibble on the cob before I throw it out. It's both fun and avoids unnecessary waste!
  2. Option to add chickpeas/ green peas/ white beans to increase the protein content!
  3. If you don't like Coriander, feel free to sub it for fresh basil, parsley, mint, or any other herb of your choice!
Keywords: Fresh corn salad, corn, summer salad, vegan salad

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ALT="Rebecca Botello, author of the blog Wholesome by Becky"

Rebecca Botello

Food and Sustainable Lifestyle Blogger
Rebecca is an International Development student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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