Make-Ahead Corn Salad for a Crowd

The crunch of fresh cucumber with a zing of red onion, cooled down with the creaminess of corn in a white sauce. This is such a summertime taste to me. I’m so excited to share such a fresh, simple recipe with you today.

It is hot hot hot in Georgia right now! We have been in desperate need of cool dinnertime staples now that we are in the peak of summer. I made a corn salad recently that serves a large crowd, is packed with veggies, and requires no cooking. The best part? This corn salad only gets better with time (read: you make it the day before you need it, and it still makes for delicious leftovers later on).

This is such an easy side dish and I love making it so far in advance. No chopping or cleanup required on the day of! Anything that can be made in advance is a win in my book.

6 Ideas for pairing with Corn salad

  1. Steak salad and fruit
  2. Burgers and hot dogs
  3. Tomato tart
  4. Stuffed in an avocado half
  5. Stuffed in a scooped out tomato half
  6. Anything off the grill: barbecue, grilled chicken, grilled fish

The recipe follows below. This corn salad recipe is originally from a Junior League cookbook, but I have slightly adapted it. The recipe makes a lot (serves about 12 people), but you could cut it in half. I wouldn’t try that though. The leftovers are too good!

From the blog archives: one year ago

Shrimp Salad Rolls

Anniversary Post: Top Posts, Reader Favorites, and My Favorites

Summer Corn Salad
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
0 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
0 minutes
Summer Corn Salad
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
0 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
0 minutes
Ingredients
Servings: people
Instructions
  1. Add all vegetables to a large bowl and stir to combine.
  2. In a separate small bowl, whisk together remaining ingredients, then pour over vegetables and stir to combine. Leave in fridge overnight, covered.
Recipe Notes

Recipe adapted from Magic: The Cookbook of the Junior League of Birmingham.