Nothing screams summer like fresh corn, and this Summer Street Corn Salad is my go-to dish for every backyard barbecue and potluck. It’s the kind of recipe that disappears fast—I swear, every time I bring it to a gathering, I end up handing out the recipe at least twice! The sweet crunch of corn, the bright pop of lime, and that little kick from the jalapeño make it irresistible. Plus, it’s so easy to throw together, even when you’re juggling a grill full of burgers and a cooler full of drinks. Trust me, this salad tastes like sunshine in a bowl.
Ingredients for Summer Street Corn Salad
Here’s what you’ll need to make this vibrant salad sing:
- 3 cups fresh corn kernels (about 4 ears – trust me, fresh makes all the difference)
- 1 red bell pepper, diced (for that gorgeous color crunch)
- 1/2 red onion, finely chopped (soak in cold water for 5 minutes if you want to tame the bite)
- 1 jalapeño, seeded and minced (more on adjusting heat below)
- 1/4 cup chopped cilantro (don’t skip – it’s the flavor booster!)
- 2 tbsp olive oil (the good stuff)
- 1 juicy lime (you’ll use every drop)
- 1/2 tsp salt (I always start with less and adjust)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
- 1/4 cup crumbled cotija cheese (optional but oh-so-worth it)
Ingredient Notes & Substitutions
About that jalapeño – I usually remove all the seeds and membranes for mild flavor, but leave some in if you like heat. No cotija? Feta works beautifully (just salt to taste since it’s saltier). And if cilantro’s not your thing, try fresh parsley or even a little chopped mint for a fun twist. The salad’s forgiving – make it yours!
How to Make Summer Street Corn Salad
This salad comes together in a flash, but the secret is in the little details. Here’s how I make it:
- Prep your corn: You’ve got options here—either grill for smoky depth or boil for quick prep. Either way, let those kernels cool slightly before cutting to avoid a steamy mess.
- Make the dressing: Just whisk oil, lime juice, salt, and pepper in that little bowl you always reach for. Taste it! It should make your tongue tingle.
- Combine everything: Toss corn and veggies gently—you want them to stay crisp. Save the cheese for last so it doesn’t disappear into the mix.
- Chill (if you can wait): 20 minutes in the fridge lets flavors marry, but honestly? I’ve eaten it straight from the bowl with a serving spoon.
Grilling the Corn
Fire up your grill to medium-high. Brush ears lightly with oil if you like those dramatic char marks. Grill 8-10 minutes, turning occasionally, until kernels are tender with a few blackened spots—that’s where the magic happens!
Mixing the Salad
In your biggest, prettiest bowl (this salad deserves it), combine all those colorful veggies. Drizzle dressing over while singing your favorite summer song—okay, maybe that’s just me. Fold gently until everything’s coated, then shower with cheese like confetti at a party.
Tips for Perfect Summer Street Corn Salad
After making this salad more times than I can count (and fielding all the “how’d you make this so good?” questions), here are my can’t-miss tips:
- Chill time matters: Let it sit for at least 20 minutes – the flavors bloom beautifully as it cools.
- Jalapeño safety first: Always wash your hands after handling (learned that the hard way when I rubbed my eye once!).
- Make-ahead magic: Assemble everything except the cheese up to a day early – add cheese just before serving to keep it from getting soggy.
- Corn alternatives: No fresh corn? Frozen works in a pinch (thaw and pat dry) or even canned (drained very well).
Serving Suggestions for Summer Street Corn Salad
This salad shines bright next to just about anything hot off the grill—think juicy chicken thighs, sticky barbecue ribs, or garlicky shrimp skewers. My favorite? Piled high on fish tacos with an extra squeeze of lime. For picnics, I serve it straight-up in a colorful bowl with lime wedges on the side—the citrusy kick makes everyone go back for seconds!
Storage & Reheating
This salad keeps beautifully in the fridge for up to 2 days – just tuck it in an airtight container. No reheating needed (or wanted!) since the crisp-tender texture and bright flavors shine best served cold straight from the fridge. If anything, it tastes even better the next day after all those flavors mingle!
Summer Street Corn Salad Nutrition
Nutrition info is always an estimate, but here’s the general breakdown per generous 1-cup serving:
- 150 calories
- 8g fat (mostly the good kind from olive oil and cheese)
- 20g carbs (with 3g fiber from all those fresh veggies)
- 4g protein
The lime juice gives you a vitamin C boost too – consider that your health halo for the day!
FAQs About Summer Street Corn Salad
Over the years, I’ve gotten tons of questions about this salad – here are the ones that pop up most:
Can I use frozen corn? Absolutely! Thaw it first and pat dry really well – frozen corn works in a pinch, though fresh grilled will always be my first love.
Is it gluten-free? Yep! Every ingredient here is naturally gluten-free, making it a safe bet for gatherings where dietary needs vary.
How spicy is it? That’s totally up to you! Start with half the jalapeño (or remove seeds completely) for mild flavor. Want more heat? Add some seeds back in or toss in an extra pepper.
Can I make it vegan? Easily! Just skip the cotija cheese or use a vegan feta alternative – the lime and spices still give it tons of flavor.
Print
3-Ingredient Summer Street Corn Salad: A Vibrant Flavor Explosion
- Total Time: 25 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant salad perfect for summer gatherings, featuring sweet corn, crisp vegetables, and a zesty lime dressing.
Ingredients
- 3 cups fresh corn kernels (about 4 ears)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled cotija cheese (optional)
Instructions
- Grill or boil corn until tender. Let cool slightly, then cut kernels off the cob.
- In a large bowl, combine corn, red bell pepper, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and black pepper.
- Pour dressing over the salad and toss gently to coat.
- Sprinkle with cotija cheese if desired.
- Serve chilled or at room temperature.
Notes
- For a smoky flavor, grill the corn before cutting off the kernels.
- Adjust jalapeño amount based on your spice preference.
- Can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook/Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
