The Corn Salad Everyone Begs For — And It Never Lasts Past Wednesday
There are some recipes that quietly become legends in your kitchen. This corn salad is one of them. It’s the kind of dish you make on a Sunday with every intention of spreading it across the whole week, only to find the bowl suspiciously empty by midweek — sometimes sooner. Bright, crunchy, fresh, and packed with color, it’s almost impossible to stop going back for just one more spoonful.
Whether you’re bringing it to a cookout, meal-prepping for the week, or just need a reliable side dish that practically everyone loves, this corn salad delivers every single time. Once people taste it, they always ask for the recipe. Now you can have it too.
Ingredients
- 4 cups sweet corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, quartered
- 1 medium cucumber, finely diced
- 4 green onions (scallions), thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar or fresh lime juice
- 1 teaspoon honey or sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Method
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