Finely chopped cucumber, bell pepper, and red onion mingle with sweet corn kernels in this visually stunning confetti corn salad tossed in a tangy ginger-lime vinaigrette. This is a fantastic mayo-free salad to bring to picnics and potlucks since it’s safe to sit outside for longer.
Put That Summer Sweet Corn to Good Use by Making This Potluck Salad
This confetti corn salad is high on my list of favorite potluck salads because it skips the usual mayo-based dressing in favor of a tangy ginger-lime vinaigrette, making it a safer choice to serve outdoors on hot summer days.
The base of the salad is corn that’s been cut straight from the cob and gently sautéed to preserve its sweetness and crunch. For even more freshness and texture, I also tossed finely chopped red onion, bell pepper, and cucumber into the salad. A sprinkling of fresh herbs brings everything together.
It’s a hearty side salad that feeds a crowd and can be made several hours ahead of time (in fact, it tastes even better 2+ hours after being assembled). Pack it for picnics, bring to potlucks, or add your choice of protein to enjoy as an easy lunch all week long.
Enjoy!
Heidi’s Tips for Recipe Success
Fresh corn is best, but frozen works in a pinch. I love making this salad with summer sweet corn when it’s in season, but frozen corn that’s been thawed and drained of excess moisture is also fine. Avoid using canned corn, which is too soft for this salad.
Use only the tender leaves of the herbs. If some cilantro stems sneak into the salad, that’s okay, but basil and mint stems are very hardy and unpalatable.
Chill before serving for best results. There are quite a few raw herbs and veggies in this confetti salad, and letting them sit in the dressing for a couple hours before serving gives them time to soak up some flavor.
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Sweet corn — I sautéed the corn kernels after cutting them off the cob to keep them super juicy and sweet. You’re welcome to grill your corn on the cob if you’d like it to have more of a smoky char.
- Veggies — For crunch and flavor, I finely chopped up a red onion, red bell pepper, and cucumber.
- Fresh herbs — I used mint, basil, and cilantro, but you may use any blend of herbs you like.
- Ginger lime dressing — The fresh and tangy dressing is made with lime juice, rice vinegar, garlic, ginger, and canola oil. For a subtle kick of heat, I also added red pepper flakes. And to balance out the acidic lime juice, I stirred in a pinch of sugar.
How to Make Confetti Corn Salad
- Cook the corn. To prevent the corn kernels from covering my entire countertop, I place the tip of the corn cob into the center of a bundt pan and use my chef’s knife to cut the kernels off the cob and straight into the pan. Then, I cook them in a thin layer of water so they retain their crisp juiciness.
Heidi’s Tip: Don’t forget to salt the water that the corn cooks in! It’s the same reason you salt pasta water — so every bite of your salad is well seasoned.
- Make the dressing. Whisk together the ginger lime dressing in a small bowl and taste it to see if it needs any more salt or sugar.
- Toss to combine. After mixing up the salad, cover it with plastic wrap and place in the fridge to give the flavors time to meld.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Confetti Corn Salad Recipe
Ingredients
- 6 ears fresh corn, kernels cut from the cob
- ¾ teaspoon kosher salt
- 1 red bell pepper, chopped
- 1 small cucumber, seeded and chopped
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh mint leaves
Dressing
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons lime juice
- 2 cloves garlic, pressed or minced
- 1 inch piece fresh ginger, peeled and grated
- 1 ½ teaspoons granulated sugar
- ¾ teaspoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
- Cook the corn until tender. Add the kernels from 6 ears fresh corn, to a 10-inch sauté pan with 1 cup water and ¾ teaspoon kosher salt, and bring to a boil. Reduce to medium and cook for 3-5 minutes or just until tender. Drain the corn, and spread the kernels out on a plate or cutting board to cool.6 ears fresh corn,, ¾ teaspoon kosher salt
- Combine the corn with the veggies and herbs. In a large mixing bowl, add the cooled cooked corn, 1 red bell pepper, 1 small cucumber, ¼ cup chopped red onion, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh basil, and ¼ cup chopped fresh mint leaves.1 red bell pepper,, 1 small cucumber,, ¼ cup chopped red onion, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh basil, ¼ cup chopped fresh mint leaves
- Mix the dressing ingredients. In a small bowl, whisk 2 tablespoons canola oil, 22 tablespoons seasoned rice vinegar, 2 tablespoons lime juice, 2 cloves garlic, 1 inch piece fresh ginger, 1 ½ teaspoons granulated sugar ¾ teaspoon kosher salt, and ½ teaspoon red pepper flakes. Pour the dressing over the corn mixture, toss to combine, and taste for seasoning. Cover and chill for at least 2 hours for the flavors to mingle.2 tablespoons canola oil, 2 tablespoons seasoned rice vinegar, 2 tablespoons lime juice, 2 cloves garlic,, 1 inch piece fresh ginger,, ¾ teaspoon kosher salt, 1 ½ teaspoons granulated sugar, ½ teaspoon red pepper flakes
Notes
Nutrition
Ingredient Swaps and Substitutions
- Add a protein — Make it a main dish salad by adding honey lime chicken, flaked miso salmon, grilled chicken, or poached shrimp.
- Swap the veggies — You can make a confetti salad with pretty much any blend of crunchy veg, so get creative!
- Replace the rice vinegar — If you ran out, apple cider vinegar is a good substitute.
What to Serve With This Salad
More Salad Recipes to Make Using Corn
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