Oh, you’re going to love this crack corn saladit’s the kind of dish that disappears faster than you can make it! Every summer, my backyard BBQs turn into a race to see who can snag the last scoop of this crunchy, tangy goodness. Fresh corn kernels pop with sweetness, while the lime dressing zings just right. It’s the perfect no-fuss side that always has friends asking, “Wait, how did you make this again?” Trust me, once you try it, you’ll be hooked.

Why You’ll Love This Crack Corn Salad

This salad isn’t just goodit’s downright addictive! Here’s why:

Ready in minutes – No cooking means you’re just 15 minutes away from flavor town
Crunch that lasts – The veggies stay crisp even after chilling
Endlessly customizable – Toss in whatever’s fresh from your garden or farmer’s market
Summer in a bowl – That lime-kissed dressing tastes like sunshine
Crowd-pleaser – I’ve never brought leftovers home from a potluck

Seriously, this salad checks all the boxes for easy, fresh eating.

Ingredients for Crack Corn Salad

Gathering the right ingredientsprepped just somakes all the difference in this crack corn salad. Here’s exactly what you’ll need:

2 cups fresh corn kernels – Cut straight from about 3 ears of corn (trust me, canned just won’t give you that sweet pop!)
1 cup packed cherry tomatoes, halved – I like to scoop out the seeds with my thumb for less mush
1/2 red onion, finely diced – Soak in ice water for 5 minutes if you want to tame the bite
1 bell pepper (any color), diced into corn-kernel-sized pieces
1/4 cup freshly chopped cilantro – Stems and all for extra flavor
2 tbsp lime juice – Fresh squeezed, none of that bottled stuff
1 tbsp good olive oil – The fruity kind makes the dressing sing
1/2 tsp kosher salt – Plus more to taste
1/4 tsp freshly cracked black pepper – I always grind extra over the top

See? Nothing fancyjust fresh, honest ingredients prepped with care. That’s the secret!

How to Make Crack Corn Salad

Okay, let’s get mixing! This crack corn salad comes together so easily, but a few little tricks make it extra special. Grab your biggest mixing bowl – I use my trusty 4-quart stainless one because you want plenty of room to toss everything without squashing those beautiful veggies.

Step 1: Combine Vegetables

First things first – dump all your prepped veggies into that big bowl. Corn kernels, those pretty halved cherry tomatoes (remember, we scooped out the seeds!), the diced bell pepper, and that finely chopped red onion. Oh, and don’t forget the cilantro! I like to add most of it now and save a little for garnish. Gently toss everything with your hands or a big spoon – you’re just getting everyone acquainted, not making mush!

Step 2: Prepare the Dressing

Now for the magic potion! In a small bowl or measuring cup, whisk together the lime juice and salt first – this helps the salt dissolve completely. Then drizzle in the olive oil while whisking to create a nice emulsion. Finish with the black pepper. Taste it! Want more zing? Add another squeeze of lime. Needs more salt? Go for it – this is your dressing, make it sing!

Step 3: Mix and Chill

Here’s where patience pays off. Pour that gorgeous dressing over your veggie mix and toss everything gently – I use two big spoons in a folding motion. Once everything’s coated, cover the bowl and pop it in the fridge for at least 30 minutes. This chill time works wonders! The flavors marry beautifully, the onions mellow out, and the corn absorbs just enough tang without losing its crunch. Trust me – don’t skip this step!

When you’re ready to serve, give it one last gentle toss, sprinkle with that reserved cilantro, and watch it disappear. The salad keeps its amazing texture for hours, making it perfect for picnics or potlucks. Just try not to eat it all straight from the bowl like I usually do!

Tips for the Best Crack Corn Salad

Want to take your crack corn salad from good to “Oh my goodness, what IS this?” Here are my can’t-live-without tricks:

Corn straight from the cob – That sweet, milky juice makes all the difference versus frozen or canned
Taste as you go – After chilling, I always add another pinch of salt and squeeze of lime
Creamy surprise – Toss in diced avocado right before serving for the most luxurious texture
Double the dressing – I always make extra to drizzle over grilled chicken or fish later
Crunch boost – A handful of toasted pepitas or crushed tortilla chips takes it over the top

These little touches turn a simple salad into something truly special!

Ingredient Substitutions

Ran out of something? No sweat! This crack corn salad is super flexible:

Lemon juice works if you’re out of lime – it’s brighter but still delicious
Cucumber can stand in for bell pepper – adds cool crunch without the sweetness
Red wine vinegar replaces lime juice in a pinch – just use half the amount
Green onions swap nicely for red onion – milder flavor but same crisp bite
Parsley or basil instead of cilantro – completely changes the vibe but still fresh

The beauty? Every version tastes amazing – just different!

Serving Suggestions for Crack Corn Salad

This crack corn salad plays well with others! I love piling it high on fish tacos or alongside smoky grilled chicken. At cookouts, it’s perfect next to burgers fresh off the grill. My favorite? Scooping it up with crispy tortilla chips like a fresh salsa. Oh, and don’t forget – it makes an amazing next-day lunch over greens!

Storage & Reheating

Pop any leftover crack corn salad in an airtight containerit’ll stay fresh and crunchy in the fridge for up to 2 days (if it lasts that long!). No reheating neededthis salad tastes best cold straight from the fridge. Just give it a quick stir before serving again!

Nutritional Information

Here’s the scoop on what’s in each delicious serving of crack corn salad (based on my exact recipe, but remember – estimates vary based on your ingredients!):

120 calories per generous 1-cup serving
4g fat (mostly the good kind from olive oil)
20g carbs – all that fresh corn goodness
3g fiber to keep things moving
3g protein – not bad for a veggie dish!

It’s naturally gluten-free and packed with vitamins from all those colorful veggies. Not too shabby for something that tastes this good! For more information on the health benefits of fresh vegetables, check out resources on vegetable consumption.

Frequently Asked Questions

Can I use frozen corn? Absolutely! Just thaw it completely and pat dry with paper towels firstyou don’t want extra water making your salad soggy. But fresh corn really shines if you can get it!

How long does crack corn salad last? It stays crisp and delicious for about 2 days in the fridge. After that, the veggies start to lose their snap (though it still tastes goodjust not as magical).

Is this gluten-free? You bet! All the ingredients are naturally gluten-free. Just check your labels if you’re adding any extras like tortilla strips or seasonings to be safe.

Can I make it ahead? Oh yesin fact, it gets better after chilling! Prep it up to 4 hours before serving for maximum flavor. Wait to add avocado until right before serving though.

15-Minute Crack Corn Salad So Good It’s Addictive

Author: Zach
Total Time: 45 mins
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and crunchy corn salad with a mix of fresh vegetables and a tangy dressing.

Ingredients

Scale

2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 bell pepper, diced
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

In a large bowl, combine corn, cherry tomatoes, red onion, bell pepper, and cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and toss well.
Chill for 30 minutes before serving.

Notes

Use fresh corn for the best flavor.
Adjust salt and pepper to taste.
Add avocado for extra creaminess.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5g
Sodium: 300mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: corn salad, fresh salad, summer salad