Summer Corn Salad

Let me introduce you to the perfect summer salad: my summer corn salad recipe. It’s quick and easy to make, cool and refreshing, and includes the perfect blend of fresh vegetables and zesty Italian dressing.

Serving Summer Corn Salad

Today I’m bringing you what is, in my mind, the perfect summer salad for a picnic or barbecue. It’s cool, refreshing, has a blend of great flavors that work together perfectly, and is a cinch to make. Don’t you just love recipes like that? I sure do!

My summer corn salad recipe includes lots of fresh vegetables (the more the better when summer comes around, I say). We’re talking fresh corn, fresh tomatoes, onion, and green bell pepper. These crunchy vegetables are tossed in zesty Italian dressing and then refrigerated for several hours, so they can really marinate and soak up all that delicious dressing flavor.

That’s all there is to it! A couple of steps and your summer corn salad is ready to serve to family and friends. I love that I can make it in advance because we all know summer weekends can be just a little bit busy!

At the bottom of the post, I’ve included lots of serving suggestions, but this summer salad truly pairs well with any barbecue or grilled meat. Enjoy!

Summer Corn Salad Ingredients

Recipe Ingredients

  • Italian dressing
  • Whole kernel corn
  • Onion
  • Bell pepper
  • Tomato

How to Make Summer Corn Salad

Chop up vegetables.

Chop up your fresh veggies and drain the cans of corn.

Place all vegetables in a large bowl.

Place all of the veggies in a large bowl. 

Add Italian dressing and stir well.

Add in Italian dressing and stir well. 

Refrigerate corn salad for several hours before serving.

Cover and refrigerate your summer corn salad for several hours before serving to allow flavors to blend.

Serving Summer Corn Salad

Enjoy! This can be made up to two days ahead of time to keep life simple. 


Store leftover salad in an airtight container in the fridge for up to 4 days.

Recipe Notes

  • You can use fresh corn, frozen corn, or canned corn kernels. For fresh and frozen corn, you’ll want to cook it quickly in water on the stovetop or in the microwave so it’s nice and tender before adding it to the recipe. Another option is to grill the fresh corn for a few minutes on each side before adding the grilled corn to the salad. It will add a delicious smoky flavor.
  • Use either regular or zesty Italian dressing.
  • Make this summer corn salad recipe your own with these variations:
    • Add different vegetables, like diced cucumber, red onion, chopped avocado for creaminess, or grilled zucchini to complement the grilled corn.
    • Add black beans or edamame.
    • Use chopped cherry tomato instead.
    • Substitute the green bell pepper for red bell pepper.
    • Add some fresh herbs, like chopped fresh parsley, fresh basil, dill, mint, or fresh cilantro.
    • Before serving, sprinkle it with crumbled feta cheese.

Recipe FAQs

What do you serve with summer corn salad?

Basically, everything goes with summer sweet corn salad. Serve it with your favorite summer main dish, like burgers, pulled pork or pulled chicken, grilled chicken tenders, crockpot beef ribs, or even Southern fried catfish.

You may also enjoy these sensational summer salads:

Recipe for Caprese Salad with Chicken and Avocado

Tomato Onion and Cucumber Salad

Cornbread Salad Recipe

Aunt Cathie’s Grape Salad

Summer Corn Salad

This summer corn salad recipe is quick and easy to make, cool and refreshing, and includes the perfect blend of fresh vegetables and zesty Italian dressing.
Prep Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Salad
Cuisine: American
Keyword: corn, salad
Servings: 4
Calories: 60.6kcal


  • 2 cans whole kernel corn, drained
  • 2 medium diced tomatoes
  • 1 bell pepper, seeded and diced
  • 1 diced small onion
  • 1 cup Italian dressing


  • Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate for several hours.
    2 cans whole kernel corn, drained, 2 medium diced tomatoes, 1 bell pepper, seeded and diced, 1 diced small onion, 1 cup Italian dressing
  • Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!


Calories: 60.6kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


“Be the change you wish to see in the world.”


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  1. Christy, Seeing through eyes that find the good, that find the real, and so importantly, see what truly matters. You have a gifted way of seeing so much in the right perspective that many people need to be reminded of and then writing it down in a way that is easily understood. What a great post from you today and great story about Ms. Berry and her changing the world….one teeny step at a time. I often wonder if our nation (or world) is going mad…..and then I log on to SP and get reminded that there are a few folks left with common sense and decency. I don’t think my life on camera would be very interesting but if all my “cartoon-style thought bubbles” were shown above my head, it might be a 30-minute show eventually…..if random sells well. tee hee. XOXO

  2. Oh, I didn’t catch that there are TWO bowls pictured. The bowl I’m talking about is the orange SUNFLOWER one!

  3. Oh my goodness, Christy! My mom had that exact same bowl when I was a kid!!! I’m going to send her this post so she can see! :o)

  4. Thank you for sharing the info on Miss Berry. I really dislike (okay, I really HATE) reality shows because they are not true reality…at least not in my little corner of the world. I’m thankful you reminded me that there are truly REAL people still in this land of ours, thanks be to God. 🙂 And thank you, Christy, for being one of those REAL people.

  5. Another great recipe, Christy. I made this over the 4th of July – put it together early ‘cuz we were working. Delicious and easy. I think my life would make for a pretty boring T.V. show, but I like it that way ♥

  6. Hey Christy, you were over in my neck of the woods. I live about 25 minutes from the Berry Campus, and have been over there numerous times. When I was in elementary school we went on a field trip to the campus and museum. It is a gorgeous place and there are always lots of people making photo memories there. As a matter of fact, we made my son’s senior prom pics over there.

  7. I am loving the cold salads, cant wait to try it. Martha Berry was an awesome woman! I don’t watch Reality shows, ok I do……Food Networks cooking shows LOL

    1. I’m dying to make this again today after having to stare at it throughout this post! Let me know if you get to try it. I’m not sure Food Network cooking shows count 🙂 I don’t actually watch food network but I will when they tell me my Paula Deen Show will be on just to make sure I didn’t embarrass us too much!

      1. I don’t watch as much of Food Network as I used to, I have my Christy network 🙂 and I enjoy your reality cuz it’s the most like mine! LOL I don’t even really look at too many food sites anymore either(was always trying to be something I wasn’t, a fancy food person) I just realized it was ok to be me and really enjoy the foods I love and sharing them with my family. I may be simple and southern but that’s ok, I have a wonderful family and beautiful friends. Thanks Christy for reminding me of that.

        I am fixing Summer Corn Salad as I type(it’s in the fridge chillin) , I am sure we will enjoy it as much as all the other recipes I have been privileged to find on your site…

          1. Christy the salad was good! I really enjoyed it , the kids prefer the cold veggie salad in the Cookbook tho….guess it’s the green pepper that throws em off 🙂

      2. PS I love the pyrex sunflower pattern,one of my favs that I collect but I may have to find me one of the Dutch patterns(really cute)

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