If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.
Italian Corn Salad Recipe
This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!
Ingredients You’ll Need
With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.
Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad! Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness. Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper. Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor. Red Onion: Adds mild onion flavor. Parmesan Cheese: Freshly grated is best if you have the time. For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing. Salt and Pepper: Add to taste and bring all of the flavors together.
How to Make a Corn Salad
This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!
Switch Up the Veggies: You can add more vegetables to adapt the salad to your liking. For example, try including red, yellow, or orange bell peppers. Moreover, you might want to add cucumber or grilled zucchini for a delicious twist. Corn: If fresh corn on the cob is not available, you can use frozen or canned corn. However, if you opt for frozen corn, remember to either thaw it or defrost it in the microwave before using it. Add the corn and a little bit of oil to a very hot skillet and cook it for a few minutes, tossing occasionally, until many kernels are lightly browned. Add Protein: Add canned beans, chicken, or chopped bacon to make it heartier and protein-packed. You could even serve this as a light meal! Cheese: If you don’t have parmesan cheese on hand, then feta or mozzarella cheese would be delicious alternatives for this salad.
In the Refrigerator: Store the leftover salad in an airtight container for up to 2 days. Make Ahead: Prepare at least 2 hours or up to 1 day in advance. Sometimes, as it sits, it soaks up the dressing, so I’ll make another batch to freshen it up! You could also drizzle it with olive oil if you prefer.
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