Can you put raw corn in a salad?

Yes, raw corn is not only safe to eat but also incredibly flavorful in a salad. When corn is fresh, the kernels are sweet and juicy with a satisfying crunch. Simply cut the kernels off the cob and toss them with your other ingredients. It’s one of the easiest ways to enjoy fresh corn salad .

Can you eat fresh corn raw?

Absolutely. Raw corn is perfectly edible and often even preferred in salads because of its crisp texture and delicate sweetness. Make sure to use corn that’s recently picked and remove the husk and silk completely before slicing off the kernels.

What is the four ingredient corn salad recipe?

A basic four-ingredient fresh corn salad includes: corn, a complementary veggie (like tomato or cucumber), fresh herbs (like parsley or basil), and a bold flavor component (like feta cheese or a splash of lime juice). A simple vinaigrette ties it all together, offering maximum taste with minimal effort.

How do you make a street corn salad?

To create a street-style variation of fresh corn salad , grill the corn until lightly charred, then toss it with mayo, lime juice, chili powder, and crumbled Cotija or feta cheese. Finish with cilantro or parsley and a pinch of paprika. This version delivers creamy, spicy, and smoky notes—perfect for a flavor-packed upgrade.

Fresh Corn Salad Made Easy: Brilliant Summer Side Dish

Description

Fresh corn salad bursts with sweet corn, crisp veggies, and herbs. Discover how to make it, variations and expert tips in one easy guide.

Ingredients

For the Salad:
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 cup seedless cucumber, diced
- ½ cup red onion, finely diced
- ⅔ cup crumbled feta cheese
- 1 ripe avocado, peeled, pitted, and diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
For the Dressing:
- 4 tablespoons olive oil
- 6 tablespoons vinegar (use apple cider or white vinegar as a substitute for red wine vinegar)
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste

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Instructions

- Prepare the Dressing: In a medium bowl, whisk together the olive oil, vinegar, sugar, mustard, salt, and pepper until fully combined. Set aside.
- Cook the Corn: Bring a large pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the corn to the boiling water and cook for 3 minutes. Immediately transfer the corn to the ice bath to cool and stop the cooking process.
- Assemble the Salad: Once the corn is cool, cut the kernels off the cob. In a large bowl, combine the corn kernels, cherry tomatoes, cucumber, red onion, avocado, feta cheese, parsley, and basil.
- Dress and Serve: Pour the dressing over the salad and gently mix to coat everything evenly. Taste and adjust seasoning as needed before serving.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Seasonal and Holiday Salads
Method: Boiled and Tossed
Cuisine: American