Make this Summer Corn Salad before It’s Too Late

Late season corn is one of our favorite parts of August and September. This Summer Corn Salad is the perfect end of summer side dish, especially as a Labor Day side dish that is fresh, flavorful and Mediterranean diet inspired.

End of Summer Produce

Even though our kids go back to school at the end of August, Labor Day always signifies the end of summer in our house. The weather where we live is still pretty warm but we start getting excited for fall.

However, August and September Seasonal Produce is still full of summer favorites like tomatoes, cucumbers and corn. In fact, late summer tomatoes might be one of the best things about this time of year!

Summer Corn Salad

This summer corn salad recipe actually was inspired by a Summer Bucket List that we hang every year. We try to check off as many fun summer tasks as possible. One of the check off items this year to was to make a new corn recipe. Check!

It’s an easy summer salad, full of garden fresh ingredients like cherry tomatoes, cucumbers and bell peppers. It really is the perfect addition to any Labor Day plans you may have.

Extra flavor is packed in because the corn is grilled before adding to the salad. Grilling the corn is optional but we highly recommend it. It just really takes the salad up a notch.

Dressing Suggestions

Sometimes you just need to take a shortcut and buy a salad dressing that’s already made. Am I right?

For this Summer Corn Salad recipe, we actually used this Primal Kitchen Ranch. For a store bought option, it’s one of our favorites. It’s made with avocado oil, eggs, apple cider vinegar and spices. There is hardly any sugar and no excess oils or thickeners added. It has a great ranch flavor but since it’s oil based, it isn’t heavy and thick as some more traditional dressings. It keeps the salad light, perfect for end of summer.

This salad would also be great with a homemade, simple vinaigrette, if you have a few extra minutes to make your own.

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Summer Corn Salad

This Summer Corn Salad is packed with late summer produce and delicious flavors. Perfect for a Labor Day side dish.

Course side/salad

Cuisine Mediterranean

Keyword corn salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

• 2 ears Grilled Corn (see note below on grilling corn)
• 3 Persian Cucumbers, diced
• 1 cup Cherry Toamtoes, halved
• 1/4 cup Red Onion, diced
• 1 Bell Pepper, diced
• 1/4 cup Primal Kitchen Ranch (or dressing of your choice)
• 2 tbsp Italian Parsley, chopped

Instructions

• See notes below on tips for griling corn. Allow corn to cool before slicing kernals off the cob.
• In a medium bowl, add the grilled corn (that's been cut off the cob), diced cucumbers, cherry tomatoes, diced red onion and diced bell pepper.
• Dress with ranch right before serving. Garnish with chopped parsley.
• This salad saves well in the fridge and will last for 2-3 days.

Notes

Notes –

For tips on how to grill corn on the cob, click here

We used this Primal Kitchen Ranch but feel free to use the ranch or vinaigrette of your choice.