This summer corn salad It’s our favorite summer salad to use all of our garden-fresh greens. 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 doubt that this summer corn salad is a favorite of many because of how easy it is to prepare in a very short time. We love the sweet and spicy dressing. It is made with curry paste and chili sauce that will surprise your palate.
Living in the Midwest, it’s inevitable that by the time August ends and September rolls around, we’ll be bursting with ears of corn. You’ll see us grilling our corn on the cob for juicier, more flavorful corn kernels.
What you need for summer corn salad
- Large mixing bowl: take your favorite bowl and throw all the ingredients into it. If you have a glass with a lid, better.
- Roasted corn: this salad is really best with fresh grilled corn (leftovers or made and then cooled). But, if you have to use thawed frozen corn, that’s fine too.
- curry paste: the key ingredient in the dressing for this salad is green curry paste. We like the Thai kitchen brand to be our favorite, but any will do.
Keep this Green Curry Paste on hand in your pantry or freezer for easy access to flavor anytime! It is our favorite curry paste.
Variations + Substitutions
Although corn is key to this recipe, you can change 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 taste 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 a tablespoon of water. It was perfect. Thanks, girl
How to do
Learn how to make grilled corn on the cob: 2 different ways: one with the shell on and one without the shell! You just need sweet corn, butter, salt, and pepper.
Fridge: Place corn salad in an airtight container or cover tightly with plastic wrap or aluminum foil. This will help keep it fresh and prevent it from drying out. Stored correctly, corn salad should last 3-4 days in the refrigerator.
Glass jars: Mason jars are a great option for storing individual servings of corn salad. Mason jar salads can last up to 3-4 days in the refrigerator.
Freezing: While freezing corn salad is not recommended, as the texture and quality of the vegetables can be affected, 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 preparing salads, and discard any leftovers that have been left out at room temperature for more than two hours to ensure food safety.
Pair this salad with any of our delicious summer recipes for an easy spread at any backyard barbecue. 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 place these Air Fryer Chicken Thighs in the deep fryer for minutes. It’s 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 vegetarian option.
Summer Corn Salad
You’ll love this fresh summer corn salad made with freshly grilled corn on the cob, loads of garden greens, and a Thai-inspired dressing.
- 4 ears corn on the cob bare
- 2 medium carrots
- 1/2 cup finely chopped red onion
- 1 medium red pepper chopped
- 1 cup Purple cabbage sliced
- 1/4 cup fresh coriander chopped
- 2 tablespoons Cotija cheese
Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
Place the corn on the grill for 20-25 minutes, turning every five minutes.
While the corn is on the grill, place all the ingredients for the dressing in a bowl and mix until just combined. Place the dressing in the refrigerator for later.
Next, spiralize the carrots by placing the Inspiralizer on Blade C. Cut each end of the carrot so that it has a flat surface. Place your carrot in the spiralizer and spiralize into thin noodles and place in a large mixing bowl. You can also thinly slice the carrots into bite-sized matchsticks.
Remove the corn from the heat when the corn has started to brown. Let cool and then cut the corn off the cob with a sharp knife and add to the large mixing bowl with the carrots.
Finally, add the red bell pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. We put in the fridge for 30 minutes and enjoy.
Tips and Notes
- Storage: store in an airtight container in the refrigerator for up to 5 days.
Calories: 151kcal Carbohydrates: 22gram Protein: 4gram Fat: 7gram Fiber: 3gram Sugar: 8gram