Corn salads are perfect for warmer months. They are refreshing and tasty! Corn adds a nice little burst of sweetness to any salad, which perfectly compliments the more savory components. It’s also cheap, easy to store, and easy to prepare. Whether you are a corn salad connoisseur or have never tried mixing corn with your greens, you will love these 10 corn salad recipes! They are flavorful, filling, and fresh.
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy!
1. Easy Corn Salad With Sriracha and Lime
With a prep time under 15 minutes, this Easy Corn Salad With Sriracha and Lime by Adam Merrin and Ryan Alvarez lives up to its name. You simply husk the corn, simmer it briefly which brings out the natural sweetness, then toss all the vegetables in a bowl with the lively dressing. That’s it! You can enjoy the salad right away, or keep it in the fridge until ready to serve, allowing the flavors to blend together as it chills. Because you can make it ahead of time, this salad is perfect to take to all your summer parties, barbecues, and anywhere else where a vibrant salad would be welcome!
2. Canned Sweet and Zesty Corn Salad
Corn salad is one of those versatile recipes that can turn your pantry into a deli. This Canned Sweet and Zesty Corn Salad by Angi Schneider is fantastic straight out of the jar and added to burrito bowls and tacos.
3. Roasted Corn and Avocado Salad
Source: Roasted Corn and Avocado Salad
This Roasted Corn and Avocado Salad by Nita Ragoonan is perfect for when you’re wanting something crunchy and refreshing. With the creaminess of the avocado, you’re getting in your daily healthy fats, as well. This salad goes well as a side to any meal, or simply eat it right out of the bowl.
4. Sweet Corn Potato Mexican Summer Salad
A gorgeous seasonal platter of tomatoes, sweet corn, roasted sweet potatoes and caramelized onion, served atop quinoa and greens with an avocado kale dressing. You’ll love this Sweet Corn Potato Mexican Summer Salad by Amy Height!
5. Corn Salad
Source: Corn Salad
6. Pasta Salad with Lemon-Mustard Vinaigrette
This easy Pasta Salad with Lemon-Mustard Vinaigrette by ThePlantbasedSchool is quick to make, refreshing, and seasoned with a delicious lemon-mustard vinaigrette dressing. It’s perfect for a quick spring and summer lunch, and if you have some leftover you can pack it up and bring it for a picnic in the park. Oh, and make sure you make enough for your friends. They’ll love it! If you want to increase the protein content feel free to add a can of chickpeas, they’ll go amazing with it.
7. Avocado Quinoa Salad
Source: Avocado Quinoa Salad
A quick & easy, nutrient-packed, oil-free salad. Simply toss together veggies, quinoa, avocado, spices, black beans, and enjoy as a meal or side. If you so desire, there are plenty of substitutions that can be made to make this salad your own. The broccoli, corn, tomatoes and onions can be swapped out for any of your favorite veggies. Cauliflower, carrots, cabbage.. whatever you’ve got in stock – get crazy! Any and all beans could be used in place of black beans – white beans, chickpeas, pinto beans. However, steer clear of beans that are mushy, as your final product won’t be quite as pretty (though still yummy). This Avocado Quinoa Salad by Natalie Martin MS, RD and Lexie Staten MS, RD is amazing!
8. Chickpea Corn Salad
Source: Chickpea Corn Salad
9. Grilled Corn Salad With Jalapeno and Avocado
What’s fab about this dish is, everything! It’s quick, easy, affordable, packed with veggies, flavor has texture, has heat, a little sweet, a lil smoky, is perf for any season, you can switch up the sauce base and use dairy-free yogurt or sour cream, or omit altogether, it’s great for entertaining, amazing as a side dish or garnish on sandwiches or tacos, and is just an all-around crowd pleaser!! You have to try this Grilled Corn Salad With Jalapeno and Avocado by Gabrielle St. Claire.
10. Black Bean and Corn Salad
Source: Black Bean and Corn Salad
Say hello to this super easy and comforting Black Bean and Corn Salad by Hannah Sunderani. It’s light and refreshing, crunchy, colorful, wholesome, and ready in 10 minutes. This is a Mexican-inspired salad made with corn and black beans, red onion, red bell pepper, avocado, and cilantro, tossed with a lime vinaigrette dressing. Serve this salad with tortilla chips for even more crunch and comfort. All-in-all, this recipe makes for a great salad or appetizer when entertaining friends.
Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high quality content. Please consider supporting us by donating!