15-Minute Fresh Corn Salad
Bright, refreshing corn salad combining sweet corn with a zesty honey-lime dressing, fresh cilantro, and crisp vegetables that soften slightly as flavors meld. The jalapeno adds subtle heat while spinach wilts into tender leaves. Perfect for summer potlucks, picnics, or light lunches when corn is at peak season. This version skips oil for a lighter vinaigrette that lets fresh ingredients shine.
Ingredients
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon fresh cilantro, mincedfresh parsley1:1milder herb flavorFull guide →
- ¼ teaspoon salt
- 6 ears corn, cooked
- 1 ½ cups baby spinacharugula1:1peppery bite insteadFull guide →
- 1 large tomato, seeded and chopped
- ¾ cup cucumber, seeded and chopped
Instructions
- 1
Whisk lime juice and honey together.
- 2
Stir in minced jalapeno, cilantro, and salt; set aside.
- 3
Cut kernels from cooked corn cobs, leaving some pieces chunky.
- 4
Add corn to dressing and toss.
- 5
Fold in spinach, tomato, and cucumber until combined.
- 6
Let stand about 30 minutes before serving so spinach wilts and flavors meld.
Tips
Let salad rest 30 minutes before serving; the spinach will soften and flavors deepen as they meld together.
Leave some corn kernels chunky for texture contrast instead of cutting all uniform pieces.
Good to Know
Refrigerate in airtight container up to 2 days. Spinach will continue softening.
Prepare dressing and chop vegetables up to 4 hours ahead. Combine just before serving to keep spinach from over-wilting.
Serve chilled or at room temperature as a side dish or light main course.
Common Mistakes
Don't skip the resting time; the salad needs 30 minutes for flavors to develop and spinach to soften.
Don't finely mince all corn; some chunky pieces provide texture.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this ahead?
Mix the dressing and prep vegetables separately up to 4 hours ahead. Combine just before serving to prevent the spinach from becoming mushy. The longer it sits, the more the spinach wilts.
What if I don't have fresh cilantro?
Parsley works as a direct substitute in equal amounts, though it offers a milder flavor. Mint also works but changes the profile slightly. Reduce to taste if using a strong herb.
Can I use frozen corn?
Yes, thawed frozen corn works fine. Cook it first if using raw frozen kernels, or thaw and drain canned corn. The salad will be slightly less sweet and crisp than fresh seasonal corn.