20 Corn Salads for Your Next Picnic

Mexican Street Corn Salad (Esquites) Recipe photo by Taste Recipes

Esquites

Take an ear of grilled corn, slather it with a tangy, spicy mayo dip with cilantro and chili powder, and you’ve got elotes, otherwise known as Mexican street corn. Cut the corn kernels from the cob and toss them with that same chile and lime-spiked mayo mix, and you’ve got esquites. You can make it with frozen corn too.

“Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeño add pops of green to the creamy deep yellow salad.” —Taste Recipes Test Kitchen

Fresh Corn Salad Recipe photo by Sarah Tramonte for Taste Recipes

Fresh Corn Salad

With crunch from chopped peppers and onion, this salad makes use of fresh summer vegetables at the height of the season. A light vinaigrette with a touch of lemon and a hint of heat complements the sweetness of the corn. Make it after visiting the farmers market or harvesting from your garden.

“People who prefer food with some tang find this corn salad particularly appealing. It’s a pretty dish, too—and very economical. If you are like me and enjoy growing your own ingredients, you won’t have to pick up much at the store.” —Recipe contributor Carol Shaffer, Cape Girardeau, Missouri

Dan Roberts for Taste Recipes

Grilled Potato and Corn Salad

Can’t decide between potatoes and corn? Make ’em both! This salad features the bold flavors of Mexican street corn, but with the addition of taters. Grilling the poblano peppers, scallions, corn and potatoes lends a smoky flavor to the dish.

“Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special.” —Recipe contributor Donna Gribbins, Shelbyville, Kentucky

Sarah Tramonte For Taste Recipes

Corn 'n' Cucumbers Salad

A one-step recipe that takes a mere 10 minutes, this salad is the height of simplicity. Want to add tomatoes and fresh dill instead of dried, or other herbs you happen to have on hand? Go for it. The recipe doesn’t specify the type of vinegar to use in the dressing, but white wine or champagne vinegar would lend the dish an elegant touch.

“This was one of my mother’s recipes and I think of her whenever I make it. It’s a nice change from a regular cucumber salad.” —Recipe contributor Jean Moore, Pliny, West Virginia

Sarah Tramonte for Taste Recipes

Southwest Corn Salad

This is how you turn leftover pasta into a sparky, savory picnic salad. With black beans and veggies in the mix, Southwest corn salad is extra hearty and filling—great for people with big appetites who like bold flavors. Want to make this salad even better? Top it with avocado.

“I first saw this recipe in our Omaha paper a few years ago. It’s ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!” —Recipe contributor Joanna Lonnecker, Omaha, Nebraska

Dan Roberts for Taste Recipes

Santa Fe Salad

With an eye toward nutrition, Santa Fe salad is packed with healthy vegetables and legumes, plus seasonings that will make them bright and zesty. The combo of cilantro, cumin, black olives and green chiles gives it a “just North of the border” vibe. The recipe calls for low-fat dairy products, but you can use the regular versions if you prefer.

“My family loves this colorful stand-alone salad. People always ask for the recipe when I bring it to potlucks. The zippy dressing and mix of crunchy veggies with beans is a winning combination.” —Recipe contributor Gail Park, Newport News, Virginia

SARAH TRAMONTE FOR TASTE OF HOME

Cowboy Caviar (Corn and Black Bean Salad)

Also known as “cowboy caviar,” this is a salad that doubles as a chip dip. If you can’t find canned black-eyed peas where you live, you can bump up the amount of black beans, or swap in another bean of your choice. The salad is quick to make, but it tastes best when you have time to let the flavors meld.

“This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa!” —Recipe contributor Krista Frank, Rhododendron, Oregon

Taste Recipes

Couscous Salad

Mediterranean flavors reign when you combine quick-cooking couscous with feta, sweet cherry tomatoes and fresh corn. If you have a bunch of oregano, swap that in for the dried, and consider adding Genovese basil or a hint of mint for even more excitement. Serve this alongside Greek-style lemon-garlic chicken or grilled lamb chops.

“This makes the most of summer’s bounty. I used to prepare it with a mayonnaise dressing, but now lighten it with lemon vinaigrette, and it’s even better.” —Recipe contributor Priscilla Yee, Concord, California

Dan Roberts for Taste Recipes

Cool Beans Salad

A hearty crowd-pleaser, this salad marries the classic combo of rice and beans. If you prefer to nix some of the sweetness, you can leave out the sugar, but it does help to balance the tangy, spicy flavors in the dressing.

“This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang.” —Recipe contributor Janelle Lee, Appleton, Wisconsin

Dan Roberts for Taste Recipes

Tomato, Avocado and Grilled Corn Salad

Sometimes, the simplest ingredients make the most flavorful fare. Using fresh heirloom tomatoes in this recipe will yield a gorgeous, mouthwatering result. If feta isn’t your thing, this salad would be perfect with tangy and creamy goat cheese, layered with mellow slices of fresh mozzarella or topped with burrata.

“With ripe tomatoes, fresh basil and grilled corn, this sunny salad tastes just like summertime!” —Recipe contributor Angela Spengler, Tampa, Florida

Pesto Corn Salad with Shrimp Recipe photo by Taste Recipes

Pesto Corn Salad with Shrimp

Here’s a one-bowl meal that is simple yet elegant. It would particularly benefit from farm-fresh tomatoes. Pair this with a glass of chilled, dry rosé wine for a cooling meal on a sultry evening.

“This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice.” —Recipe contributor Deena Bowen, Chico, California

Mark Derse for Taste Recipes

Tangy Cilantro Lime Confetti Salad

You can use raw corn in this pretty salad, or you can cook it lightly before tossing it with the other ingredients. Seasoned rice vinegar is simply vinegar with added sugar and salt, so if you use plain rice vinegar, just add a little extra salt and sugar to taste. The combo of garlic and cilantro in the dressing make this dish sing.

“I love standout salads that burst with flavor—the kind that make you feel as if you’re splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well.” —Recipe contributor Jasey McBurnett, Rock Springs, Wyoming

Corn Tomato Salad Recipe photo by Leticia Almeida for Taste Recipes

Corn Tomato Salad

This one’s got zing to it, and by adding extra hot sauce, you can dial that up for the spice lovers in your life. This dish would be a natural alongside spicy barbecued chicken, especially with a dollop of creamy coleslaw or creamy dilled cucumber salad on the side to cool things off.

“I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe.” —Recipe contributor Jessica Kleinbaum, Plant City, Florida

Summer Orzo Salad Recipe photo by Taste Recipes

Summer Orzo Salad

This pasta salad stands out thanks to a fun combination of less common ingredients: mint, capers and almonds. The mint is refreshing and bright, the capers are briny and the toasted almonds add a nutty crunch. This is a great place to improvise with vegetables from the garden or farmers market; zucchini, bell peppers or fresh peas would fit nicely.

“I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here!” —Recipe contributor Shayna Marmar, Philadelphia, Pennsylvania

Southern Cornbread Salad Recipe photo by Taste Recipes

Cornbread Salad

Similar in concept to an Italian panzanella, but with Southwestern flavors, this dish combines freshly baked cornbread with beans, cheese, bacon and corn, all slathered in creamy ranch dressing. Have a beloved cornbread recipe? Feel free to use that in place of the mix.

“To feed a crowd, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl and instant sunshine by the spoonful.” —Recipe contributor Debbie Johnson, Centertown, Missouri

Jim Wieland for Taste Recipes

White Balsamic Blueberry, Corn and Feta Salad

Here’s a simple yet surprising combo. Grilled corn is coated in white balsamic dressing, then tossed with blueberries and feta cheese. Can you use regular balsamic to make this salad? Yes, and it will taste amazing, but the color of the vinegar will change the dish’s look. If you do use darker vinegar, consider serving the crumbled feta on the side.

“I’m not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can’t put my fork down. I find that grilling the corn inside of the husk makes it easier to remove all the corn silk from each cob.” —Recipe contributor Colleen Delawder, Herndon, Virginia

Jim Wieland for Taste Recipes

Jalapeno Popper Corn Salad

The cheesiest recipe in our collection is this rich, smoky and spicy dish, based on jalapeno poppers. This may have “salad” in the name, but low-cal it is not. Your guests will love it!

“I created this recipe for a wedding I was catering, and it’s a good thing I made buckets of it because I couldn’t stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn.” —Recipe contributor Amanda Miller, Hutchinson, Kansas

Mark Derse for Taste Recipes

Farro Salad with Charred Shishito Peppers and Corn

Farro, an ancient variety of wheat with a nutty flavor sold in wheat berry form, is the basis of this uncommon salad. The boiled grain is accented with blistered shishitos. The majority of these peppers are mild, but a percentage of them have a surprising burst of heat. Refrain from serving this to small kiddos, just in case!

“I am lucky that my mom has a really great garden every summer and gives me all kinds of vegetables to try. I’ve found most shishito peppers to be mild in heat. After discarding the stems, I add the remaining chopped pepper, including the seeds, to this dish. The salad can be enjoyed warm or refrigerated and served cold.” —Recipe contributor Tracy Kaifesh, Laguna Niguel, California

Mark Derse for Taste Recipes

Italian Corn Salad

Kind of like an antipasto salad, but without the meat, this Mediterranean-inspired corn dish is packed with veggies and cheese and dressed with lemon juice and olive oil. Italian olives and sliced salami would make fun and flavorful additions.

“I have made Mexican street corn and decided to create an Italian version. It is easy and keeps well in hot weather. This salad can be made ahead of time and refrigerated. Other cheeses such as feta, cheddar or Swiss also work well in this recipe.” —Recipe contributor Mary Frucelli, Wake Forest, North Carolina

Audrey Rompon For Taste Recipes

Quick Corn Salad

Truly speedy, this salad can be tossed together in moments once the veggies are chopped. Make it your own by swapping in a homemade salad dressing for the bottled ranch or by jazzing it up with your favorite herbs, cheese or crunchy toppings.

“This sensational salad is a delight to serve because you can make it ahead, and it’s an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it’s also pretty in the bowl and on your plate.” —Recipe contributor Rita Reifenstein, Evans City, Pennsylvania

Corn Salads FAQ

What makes a good corn salad?

Sweet, nutty corn pairs beautifully with an array of fresh garden vegetables and legumes and really sings when it’s soaked in a tangy, well-seasoned dressing. Think about including a variety of colors (like red tomatoes, green onions and black beans) to give your corn salad visual appeal. Whenever you can, use fresh corn from a nearby farm or the grocery store, but know that frozen corn is a great stand-in during the off-season.

How do you cook corn for corn salad?

For maximum flavor, grilled sweet corn is the way to go. However, if you don’t have a grill, or don’t have time to grill, check out our piece on seven ways to cook sweet corn for instructions on boiling, steaming, slow-cooking and roasting your cobs.

How long is corn salad good for in the refrigerator?

Leftovers can be kept up to four days in the refrigerator. Corn salad is best stored in an airtight container, and if the flavors of the dressing are strong, consider choosing glass over plastic.