Fresh Summer Corn Salad Recipe with Tomatoes and Basil

This summer corn salad is a favorite way to use up fresh garden vegetables. Sweet, charred corn meets crisp cabbage, crunchy carrots, and red pepper, all tossed in a Thai-inspired dressing that balances heat, tang, and a touch of sweetness. It’s bright, flavorful, and perfect for backyard barbecues, meal prep, or a quick weeknight side.

Like other popular corn salads, this version is quick to assemble once the corn is cooked. The dressing is made with green curry paste and red chili paste for a Thai-inspired kick, balanced with apple cider vinegar, honey, lime, and olive oil. Grilling the corn adds a smoky-sweet depth, but you can use leftover grilled corn or thawed frozen corn in a pinch.

What You Need for Summer Corn Salad

• Large mixing bowl: a roomy bowl makes it easy to toss the salad evenly with the dressing.
• Grilled corn on the cob: fresh grilled corn (cooled) yields the best flavor and texture, but thawed frozen corn can be used if needed.
• Green curry paste: this is the key ingredient for the dressing; if you don’t have green curry paste, red curry paste is an acceptable substitute.

Variations + Substitutions

The corn is the star, but the other vegetables are flexible. Swap the red pepper or purple cabbage for what you have on hand — green cabbage, shredded kale, or diced cucumber would work. If you prefer less heat, reduce the curry paste and chili paste, or dilute the curry paste with a little water before whisking it into the dressing.

Storage

Refrigerator: Store the salad in an airtight container or covered bowl for 3–4 days to maintain freshness.

Mason jars: Portion the salad into jars for convenient, single-serving storage that will keep 3–4 days refrigerated.

Freezing: Freezing the assembled salad is not recommended because the texture of the vegetables will change. If needed, you can freeze the vegetables (without dressing) and add the dressing after thawing.

Always use fresh, high-quality ingredients and discard any salad left at room temperature for more than two hours to ensure food safety.

Ingredients

Instructions

1. Preheat the grill or oven to 400°F. Lightly brush or spray corn with olive oil.
2. Grill the corn for 20–25 minutes, turning every five minutes, until kernels have some browning and char. Remove from heat and let cool.
3. While the corn cooks, whisk the dressing ingredients together in a bowl: green curry paste, red chili paste, apple cider vinegar, olive oil, honey, and lime juice. Adjust heat to taste. Chill the dressing until ready to use.
4. Cut the kernels off the cooled cobs with a sharp knife and add the kernels to a large mixing bowl.
5. Add the spiralized or julienned carrots, red pepper, red onion, sliced cabbage, cilantro, and cotija cheese to the bowl with the corn.
6. Pour the dressing over the salad and toss until everything is evenly coated. Refrigerate for at least 30 minutes to let flavors meld before serving.

Tips & Notes

• Prep ahead: Grill corn a day ahead and store kernels refrigerated. Assemble and dress the salad just before serving for the freshest texture.
• Adjust spice: Reduce curry and chili paste for a milder salad, or increase if you prefer more heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.