Corn Salad

Corn salad recipe with step by step photos. This is an easy, tasty and healthy recipe of salad made with sweet corn, cucumber, onion and spices + herbs. Gluten-free and vegan. You can have it as a light meal or a healthy brunch or snack.

Summers are the time for salads and light meals. I will be sharing some more Salad recipes along with quick meals that can be made in summer. It is so hot in these months and in the kitchen it even becomes more hot. I try to keep my cooking easy and not complicated during the summer months.

Most salads can be had as a brunch or as a light meal. For some carbs, you can accompany a few slices of toast.

I make this salad with different combinations of spices and adding various veggies. Carrots, beetroots go very well. Even tomatoes can be added. I have added cucumber and onions as they provide a good crunch in the salad and taste good too.

Particularly onions combine very well with corn when you flavor it with a few spices and lemon juice.

Please do add your own choice of veggies, spices and herbs when you make this salad. A lot of permutations and combinations are possible in this recipe. I have kept the spicing minimal and this is a simple, basic salad recipe.

I have used fresh sweet corn. Though even tinned/canned corn be used. But I do suggest using fresh corn as the taste of salad is better with fresh corn.

Step-by-Step Guide

How to make Corn Salad

1. First steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or electric cooker or Instant Pot.

I cooked them in a stovetop pressure cooker in 1.5 cups of water for 5 whistles. You can also cook them in a pan or pot adding water as needed.

Add the corn cobs and water in a pan. Cover and cook till the corn kernels become tender. Add more water if required while cooking.

2. Let the corn cobs become warm or cool down. Then carefully scrape off the corn kernels with a knife.

3. Add the corn kernels to a mixing bowl.

4. Then add the following ingredients:

¼ cup finely chopped onion

⅓ to ½ cup finely chopped cucumber

1 tablespoon chopped coriander or ½ tablespoon chopped parsley.

Feel free to add your preferred steamed or raw veggies at this step. You can add steamed or boiled potatoes, broccoli, green peas, sweet potatoes or blanched green beans. You can also add raw grated carrots or beets and finely chopped bell peppers.

5. Sprinkle ¼ teaspoon red chilli powder or cayenne pepper and ¼ teaspoon roasted cumin powder or cumin powder (ground cumin).

Also add herbs like cilantro or parsley. Here I have added 1 tablespoon chopped coriander leaves (cilantro).

You can opt to add either dried herbs or fresh herbs. Some fresh herbs that taste good in this salad are oregano, chives, basil, rosemary.

6. Now add ½ to 1 teaspoon of lemon juice for some tang. Add lemon juice as per your taste preferences.

Sometimes I also add 1 to 2 teaspoons of extra virgin olive oil. If you want you can add extra virgin olive oil too.

7. Mix and toss everything very well.

8. Serve corn salad immediately. Or you can chill in the refrigerator and serve it later. You can easily scale this recipe to make a small or big batch.

For more corn recipes, you can check this collection of 21 Corn recipes.

If you are looking for more Veg salad recipes then do check:

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Corn Salad Post from the blog archives, first published in May 2016 has been republished and updated on December 2022.

Source: Dassana’s Veg Recipes