Summer Corn Salad

Introduction

If you’re looking for the ultimate warm-weather side dish, look no further than this Summer Corn Salad. Loaded with juicy sweet corn, tart cherries, tangy honey goat cheese, and a fresh basil lime vinaigrette, this salad is a vibrant celebration of summer’s best produce. It’s bright, colorful, and bursting with fresh flavor. Every bite is a little sweet, a little creamy, and totally refreshing.

I first made this salad after picking up way too many ears of corn and a bundle of cherries at the farmers’ market one weekend. It turned out to be the perfect no-cook (or very low-cook) solution for those days when you want something satisfying but don’t want to heat up the kitchen. And let’s be honest—once you taste that basil vinaigrette? You’ll be finding excuses to drizzle it over everything.

Why You’ll Love This Recipe

Key Benefits

• Quick & easy: Comes together in just 15 minutes—no oven required!
• Perfect for gatherings: Ideal for barbecues, picnics, and potlucks
• Make-ahead friendly: Prep the ingredients in advance and toss right before serving
• Minimal cooking: A quick sear on the corn is all it takes
• Customizable: Great base recipe that adapts well to different dietary needs

Taste & Texture

This salad is a flavor explosion. The sweetness of the corn and cherries contrasts beautifully with the tangy goat cheese and the sharpness of red onion. The vinaigrette is bright and herbaceous thanks to the basil and lime, pulling everything together with a zingy finish.

Texture-wise, it’s got it all—crunchy corn, juicy cherries, soft goat cheese crumbles, and just a bit of bite from the onions. It’s light yet satisfying, making it just right for hot summer days.

Dietary Attributes

• Vegetarian
• Naturally gluten-free
• Can easily be made dairy-free or vegan with a few simple swaps
• Packed with seasonal produce and nutrients

Ingredients & Substitutions

Ingredient List

• 5 ears of corn (3 grilled or seared, 2 raw)
• 1 cup fresh cherries, pitted and halved
• 1/4 cup red onion, very thinly sliced
• 1/4 cup honey goat cheese, crumbled

Basil Lime Vinaigrette:

• 1/2 cup fresh basil leaves, packed
• 1 shallot, roughly chopped
• 1 clove garlic
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon kosher salt
• Juice of 1–2 limes (to taste)
• 1/3 cup olive oil
• 1 tablespoon apple cider vinegar or white wine vinegar

Notes on Quality

• Fresh corn is key here—either straight off the cob raw or lightly seared in a cast iron skillet for extra depth.
• Cherries should be ripe and juicy; sweet varieties like Bing work best.
• Use good-quality goat cheese with a touch of honey for balance.
• For the vinaigrette, fresh basil makes all the difference. Don’t sub with dried basil—this is one place where fresh herbs shine.

Possible Substitutions

• Cherries: Try strawberries, blueberries, or even grilled peaches
• Goat cheese: Swap with feta, ricotta salata, or a dairy-free cheese alternative
• Red onion: Shallots or green onions will do in a pinch
• Corn: Frozen corn (thawed and patted dry) works if fresh isn’t available

Step-by-Step Instructions

• Heat a cast iron skillet over medium-high heat. Brush three ears of corn with olive oil and place them on the skillet.
• Cook the corn for 2–3 minutes per side until lightly charred. Rotate as needed.
• Remove corn from skillet and let it cool. Once cooled, use a sharp knife to cut kernels off the cob.
• Shuck the remaining two ears of raw corn and slice off the kernels.
• Add all corn to a large bowl.
• Add halved cherries, sliced red onion, and crumbled goat cheese to the bowl. Gently toss.
• In a food processor, combine basil, shallot, garlic, honey, salt, lime juice, olive oil, and vinegar. Blend until smooth and vibrant green.
• Drizzle a few tablespoons of the vinaigrette over the salad and toss gently to combine.
• Garnish with fresh basil leaves and serve chilled or at room temperature.

Expert Tips & Tricks

Best Practices

• Char only some of the corn for flavor contrast. The mix of raw and cooked kernels gives a perfect balance of sweetness and smokiness.
• Thinly slice the onion—a mandolin works great if you have one.
• Taste the vinaigrette before dressing the salad and adjust lime juice or honey as needed.

Common Mistakes

• Overcooking the corn: It should be seared, not mushy. You want those golden char marks, not full-on blackened kernels.
• Skipping the salt in the vinaigrette—it really wakes up the flavor.
• Overdressing: Start with less vinaigrette and add more as needed.

Time-Saving Tips

• Use a cherry pitter to speed things up
• Make the vinaigrette ahead of time (it keeps for 3–4 days in the fridge)
• Prep your corn the night before—just store the kernels in an airtight container

Serving Suggestions

Pairings

• Grilled chicken or shrimp
• Crusty sourdough or cornbread
• A fresh green salad for contrast

Looking for other salad pairings with goat cheese? Try my Beet Garden Salad with Goat Cheese—it’s a fan favorite with earthy flavors and creamy cheese.

Presentation Ideas

• Serve in a wide, shallow bowl to show off all those beautiful colors
• Garnish with extra basil or edible flowers if you have them
• A drizzle of vinaigrette on top just before serving adds a final pop

Beverage Pairings

• Crisp white wine like Sauvignon Blanc or Pinot Grigio
• Sparkling water with lime or cucumber
• Light rosé for a summery touch

Storage & Reheating

Leftover Storage

Store leftover salad in an airtight container in the fridge for up to 2 days. It’s best enjoyed fresh, but the flavors do deepen slightly by the next day.

Keep any extra vinaigrette in a sealed jar in the fridge for 3–4 days. It’s also fantastic drizzled over Tomato Feta Salad or as a dip for veggies.

Reheating Methods

No need to reheat—this salad is meant to be enjoyed cold or at room temperature. If you want to warm it slightly, pop it in the microwave for 10–15 seconds, but avoid melting the cheese.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen corn?
Yes! Just thaw and dry it well before searing or tossing raw.

Can I make it dairy-free?
Absolutely—use a vegan goat cheese alternative or skip the cheese and add avocado for creaminess.

Troubleshooting

My vinaigrette tastes too tart!
Try adding more honey or a splash of water to mellow it out.

The salad seems dry.
Add more vinaigrette one tablespoon at a time until it’s just right.

Variations & Customizations

Dietary Adaptations

• Vegan: Swap the honey for maple syrup and use a dairy-free cheese
• Low-carb: Use fewer cherries or substitute with lower-sugar fruits like cucumbers
• Nut-free: This recipe is naturally nut-free, but feel free to add toasted sunflower seeds or pumpkin seeds for crunch

Flavor Twists

• Add grilled zucchini or cherry tomatoes for even more summer produce
• Sprinkle with crushed pistachios or almonds for texture
• Use mint instead of basil for a cool herbal variation

Seasonal/Holiday Versions

• For the Fourth of July, add blueberries for a red, white, and blue theme
• In early fall, swap cherries for roasted apples or grapes

Conclusion

This Summer Corn Salad is everything I want in a summer side dish—fresh, flavorful, and ridiculously easy to make. It’s a recipe you’ll come back to again and again, especially when sweet corn is in peak season. I hope it finds a spot on your summer table just like it did on mine.

Tried this salad? I’d love to hear how it turned out for you! Leave a comment below or tag me over on Pinterest so I can see your version. Happy summer cooking!

Additional Resources

Related Recipes

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

Recommended Tools

• Cherry pitter
• Cast iron skillet
• Food processor or blender
• Sharp chef’s knife