Summer Isn’t Summer Until You’ve Tried One (or All) of These 10 Corn Salad Recipes

The scene: Late June or early July, in the heart of my home state of Iowa. It’s prime time for fireworks, for baseball and for the first few sightings of the harvest of our most prominent crop: corn.

From sweet corn’s glorious annual debut until its time to savor the final few ears of the season come late September (shucks!), my Midwest neighbors and I get our fix with a wide variety of fresh corn recipes. Personally, if I had to pick a G.O.A.T., it would probably be Sweet Corn Ice Cream. But since that’s probably not the most nutritious option to eat every day — and we do want to eat it every day when fresh sweet corn is at its peak — my menu MVP is corn salads of all kinds.

During my nearly four full decades as a diner, I’ve accidentally done a lot of “research” into this culinary category. And today, I present to you a curated collection of what have grown to become some of my all-time favorites. Although they’re big hits here in Iowa, these easy corn salad recipes offer a taste of flavors from around the world and can definitely be enjoyed in your kitchen, no matter where you plant your pin.

Jeff Mauro rose to fame as the Sandwich King, true. But this hearty yet wholesome dish proves that he knows his way around a salad too. For this bountiful bowl, he combines grilled corn, peppers and scallions with black beans, crispy crumbled bacon, verdant cilantro and a dressing that’s creamy, smoky and tangy all at once. “We have tried many versions of Mexican Street Corn. This recipe is by far my favorite,” swears one Food Network fan. “The bacon adds both a smoky flavor and a nice crunch. I used the leftovers in the place of rice in chicken fajita bowls the next day. So good.”

Four ingredients and a mere 13 minutes are all you’ll need to recreate this Barefoot Contessa classic. Blanched sweet corn kernels mingle with red onions, fresh basil, vinegar and olive oil for one of the fastest and freshest sides you can share come corn season. In its original format, this corn salad is worthy of 5 stars, fans confirm. But home cooks say they might dig this even more when they serve it Caprese-style (aka doctored up with cherry tomatoes and mozzarella pearls).

As written, Aarti Sequeira’s warmly-spiced, just-so-happens-to-be-vegan corn Indian recipe is designed to be a salad. However, if you dream big and pair this tomato- and mint-spiked mixture with a basket of toasted naan wedges, it becomes the ultimate summer dip. Either way you enjoy this, I bet you’ll agree with one fan who says, “OMG this was a flavor punch! I loved the sweet, salty, spicy combination.”

I know that it might seem like a stretch to call something billed mainly as “nachos” as a salad, but stick with me. Pico de gallo is basically a finely-diced salad that’s often served as a condiment for Mexican recipes. Pile a mountain of corn pico over chips, and my inner Iowan totally approves of this as a corn salad! Here, crisp, sweet raw corn shines alongside zingy pickled jalapeños (and their brine) plus vibrant grape tomatoes, cilantro, red onion and fresh lime juice. Serve it over cheesy chips or eat it straight-up with a spoon.

Peaches and cream tend to get linked together as a top-tier culinary combo. But peaches and corn are quite the dynamic summer duo too. These two produce picks are at their peak around the same time — late summer — so why not feature both in this grilled peach and corn salad? Salty feta and spicy arugula accentuate the natural sweetness of these seasonal stars, and a handful of toasted sliced almonds lends an enticing crunch factor. One fan confirms that “the grilling of the corn and the peaches was so worth the effort. The best salad I have ever made!”

Lately, I’ve been loving salads served over a creamy base. (See also: Gochujang Miso Glazed Carrots with Yogurt Sauce and Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate.) Allow me to introduce you to the ultimate summer salad that sticks to this theme. Atop a base of whipped feta yogurt, spoon a healthy Mediterranean mixture of fresh corn kernels, cucumber, radishes, celery, olives and banana peppers. Finish with a drizzle of olive oil and a handful of pistachios if desired, then everyone can spoon up as much “dressing” as they desire with their serving of corn salad.

Turns out, Southerners and Midwesterners have a lot in common. “In the South, any kind of vegetable side dish can be called a salad,” according to Kardea Brown. “We like to say that if you add mayonnaise and celery to something, you've got a salad. While this ‘salad’ has neither mayo nor celery, it can be served cold or hot, so I think that counts, right?” Right, Delicious Miss Brown. For this cast iron skillet recipe, my culinary soul sister sautés fresh corn with pork belly (you could also use thick-cut bacon), red onion, bell pepper and tomatoes. The result “is an absolute hit,” if you ask one home cook. “It came together quickly, and disappeared just as fast.”

This 30-minute vegetarian dinner calls for both cornmeal-based polenta and grilled corn sliced off the cob. Purchase a tube of prepared polenta, slice it into rings, then grill that hearty starch right next to the corn. Then all that’s left to do is slice off the kernels, toss them with tomatoes, basil and a light homemade vinaigrette and pile that all atop your plate. If you’re craving a bit more protein, put a poached egg (or two) on it, or serve this topped with grilled shrimp or grilled sliced steak.

During scorching summer heat waves, I don’t think I’m alone when I admit that I want to spend as little time as possible next to a hot stove. Still, I want to make the most of my seasonal produce and fuel up with the season’s freshest and best. This pasta salad is one of the best ways to do just that. The only cooking required is boiling the fork-friendly twirls of gemelli pasta. From there, the rest is no-sweat. Simply toss those noodles with crisp radishes and celery, juicy tomatoes and sweet corn, hydrating cucumbers, punchy fresh herbs and a DIY mustard vinaigrette.