Easy Summer Corn Salad made with fresh produce & perfect for summer dinners! This corn salad with Italian dressing is simple, yet flavorful & goes well with grilled chicken & steak.
This avocado corn salad is as vibrant and refreshing as summer itself, thanks to the vibrant veggies in every bite! We make this corn salad recipe with corn and avocado, a lovely contrast of sweet and savory, so every bite is a wonderful experience.
The BEST summer Corn Salad
This easy and delicious cold corn salad is great recipe for summer events, from holidays to backyard BBQ’s, this dish is simple to make and not expensive either. There are minimal ingredients and it only requires about 5 minutes of prep work, such a great recipe to have on hand! You do have to prepare it ahead of time to allow for enough chilling time, this salad is best when served nice and cold!
Similar to our Texas caviar recipe, this salad stands as a great addition to any event or occasion. Keep this dish in mind the next time you are headed to a potluck event, it does well with so many other dishes and brings some fresh taste and beautiful color to any table!
Easy Summer Corn Salad Ingredients
Corn: You will need 2 15-ounce cans (drained) of whole kernel corn for the base of this appetizing salad!
Zucchini: Use 1 thinly sliced fresh zucchini, you will want about 1 1/2 cups worth of zucchini chunks.
Tomatoes: Adding in 1 Roma tomatoes, diced, will give the salad a vibrant color contrast and add some delicious fruit to this dish.
Avocados: Use 2 small avocados, diced, to give this salad some added healthy fats and creamy richness in every bite.
Italian dressing: You will need 1/4 cup of Italian dressing to help give this salad some amazing and zesty flavor!
Lime juice: Adding in 2 teaspoons of lime juice will help to keep the avocados from browning and provide a wonderful citrus taste.
Fresh limes (optional): You may wish to use some sliced fresh limes as a garnish for this salad.
Step by step on how to make Easy Summer Corn Salad
Prep & Assemble
Start by draining the cans of corn well, get out all excess liquid from the can. Then, pour the corn into a large bowl.
Then, rinse and slice the zucchini into thin pieces and cut each piece in half. Add these to the bowl of corn.
Do the same thing with the tomatoes, rinse, dice, and cut into small bite size pieces. When done, put in the bowl with the corn too.
Next, grab the avocado’s and remove the pit and chop into small cubes. Pour those into the corn mixture as well.
After that, measure out the Italian dressing and pour into the bowl over the top of all the ingredients. Toss lightly with a spoon to combine and coat all the ingredients with the dressing.
Proceed to cover the bowl and place in the refrigerator to chill for about 2-3 hours before serving. This will give the salad a better chance for the flavors to fully develop and taste incredible.
If desired, garnish the salad with fresh lime slices.
Scoop the salad into serving-sized bowls or on your plates with other BBQ dishes. Serve and enjoy!
Fresh Ears of Corn in Salad
If you’d like to use fresh ears of corn in this salad, you’ll need 4-5 ears. Bring a large pot of water to a boil and add in 3 TBSP butter, 1/2 cup milk and 2 TBSP salt. Boil cleaned corn for about 10 minutes. Let cool, then chill. Proceed with salad instructions. If you’d like to char it after boiling, you can place the corn directly on a hot grill or even a saute pan on the stove, turning often until kernels are charred slightly. Cut kernels off cob and use in salad.
Easy Summer Corn Salad
- 30 oz whole kernel corn two 15-oz cans, drained
- 1 zucchini sliced thin
- 2 roma tomatoes diced
- 2 small avocados diced
- ¼ cup Italian dressing
- 2 tsp lime juice
- Start by draining the cans of corn well, get out all excess liquid from the can. Then, pour the corn into a large bowl.
- Then, rinse and slice the zucchini into thin pieces and cut each piece in half. Add these to the bowl of corn.
- Do the same thing with the tomatoes, rinse, dice, and cut into small bite size pieces. When done, put in the bowl with the corn too.
- Next, grab the avocado's and remove the pit and chop into small cubes. Pour those into the corn mixture as well.
- After that, measure out the Italian dressing and pour into the bowl over the top of all the ingredients. Add in lime juice. Toss lightly with a spoon to combine and coat all the ingredients with the dressing.
- Cover the bowl and place in the refrigerator to chill for about 2-3 hours before serving. This will give the salad a better chance for the flavors to fully develop and taste incredible. Garnish with additional lime. Serve & enjoy!
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How long is summer corn salad good for?
This salad should be kept well covered and stored in the fridge, it will last for up to 3 days. For the best tasting experience, I recommend eating the same day to the next day because the avocado may turn a bit brown with extended aging.
Can I make a healthy summer corn salad with fresh corn?
Yes, if you do not want to use canned corn or if you have fresh corn on hand then you can go ahead and use that instead! You will need about 3 cups of fresh corn. This includes thawed frozen corn or even corn that was cut right off of the cob!
Is summer corn salad gluten free?
This is gluten free and a great dish that everyone can enjoy! The fruit and vegetables are naturally gluten free and most Italian dressings are too. Just make sure to check the label to be 100% sure!
Check out these other great summer salad recipes:
- FRITO CORN SALAD
- GARDEN VEGETABLE CAPRESE SALAD
- FIESTA RANCH CHICKEN PASTA SALAD
- CHICKEN PASTA SALAD
- SOUTHERN POTATO SALAD RECIPE
- RICH & CREAMY GRAPE SALAD
- EASY CUCUMBER TOMATO SALAD
- LEMON CAESAR SALAD
- FROG EYE SALAD
- WATERMELON SALAD
- HOLIDAY COOKIE SALAD
Easy Summer Corn Salad is a sensational dish that is great for those hot summer days! This corn salad with Italian dressing is made with a few simple ingredients, it is quick to make and healthy too!
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