Sweet Corn Salad Recipe – Quick & Easy Indian Summer Side Dish

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Salad Recipe – Quick & Easy Indian Summer Side Dish

Hey everyone! If you’re anything like me, summer means quick, fresh meals and sides that don’t heat up the kitchen. This Sweet Corn Salad is exactly that – a vibrant, flavorful dish that’s perfect for picnics, BBQs, or just a light lunch. I first made this when I was craving something bright and refreshing, and it’s been a summer staple ever since. It’s seriously so easy, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

This isn’t just any sweet corn salad. It’s a burst of freshness in every bite! It’s incredibly quick to put together – honestly, from start to finish, you’re looking at around 30 minutes. Plus, it’s super versatile. You can adjust the veggies, add a little spice, or even make it a complete meal with some grilled paneer or chicken. It’s a guaranteed crowd-pleaser, and a wonderful way to enjoy the sweetness of summer corn.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 2 cups sweet corn
• 1 large cucumber
• 2 medium tomatoes
• 1 medium red onion
• 1 medium carrot
• 2 lemons
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Sweet Corn Varieties & Selection

You can use fresh, frozen, or even canned sweet corn for this recipe. Fresh is always best when in season, of course! Look for ears with plump kernels and bright green husks. If using frozen, make sure it’s thawed before steaming. (About 2 cups is roughly 300g of corn kernels).

Cucumber & Tomato Freshness

The key here is freshness. Choose firm cucumbers and ripe, but not mushy, tomatoes. I prefer English cucumbers because they have fewer seeds, but any variety will work.

Red Onion – Choosing the Right Type

Red onions add a lovely bite, but they can be a little strong. If you find them too pungent, soak the chopped onion in cold water for 10 minutes before adding it to the salad. This mellows out the flavor beautifully.

Lemon Juice – Fresh vs. Bottled

Freshly squeezed lemon juice is always best! It has a brighter, more vibrant flavor than bottled. You’ll need about 3-4 tablespoons of juice from two lemons.

Salt & Pepper – Enhancing the Flavors

Don’t underestimate the power of good seasoning! I like to use a flaky sea salt and freshly ground black pepper. Taste as you go and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam your sweet corn. Place it in a steamer basket over boiling water for about 15 minutes, or until tender. Once it’s cool enough to handle, transfer the kernels to a mixing bowl.
2. Now, chop your veggies! Dice the cucumber, tomatoes, and red onion into small, bite-sized pieces. Grate the carrot – I like to use the medium holes on my grater.
3. Add all the chopped vegetables and grated carrot to the bowl with the steamed corn.
4. Drizzle about half of the lemon juice over the mixture. Season generously with salt and pepper, then gently toss everything together to coat.
5. Give it a taste! Add the remaining lemon juice if you like it a little tangier.
6. Cover the salad and let it rest at room temperature for at least 30 minutes. This allows all the flavors to meld together – trust me, it makes a huge difference!

Expert Tips

Want to take your sweet corn salad to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Texture

Don’t overcook the corn! You want it to be tender, but still have a little bit of a bite. Overcooked corn can get mushy.

Balancing the Flavors

The key to a great salad is balance. Adjust the lemon juice, salt, and pepper to your liking. Don’t be afraid to experiment!

Preparing Ahead of Time

You can chop the vegetables a few hours in advance and store them in the fridge. However, I recommend assembling the salad closer to serving time to keep everything fresh and crisp.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your salt to ensure it doesn’t contain any animal products.

Gluten-Free Option

It’s already gluten-free! Enjoy.

Spice Level – Adding a Kick

My friend Priya loves to add a finely chopped green chili to her salad for a little heat. You could also sprinkle in a pinch of red pepper flakes.

Festival Adaptation – Summer Picnic/BBQ

For a potluck or BBQ, consider adding some chopped cilantro or mint for extra freshness. A sprinkle of chaat masala also adds a lovely Indian twist!

Serving Suggestions

This salad is incredibly versatile.

• Serve it as a side dish with grilled chicken, fish, or paneer.
• Enjoy it as a light lunch on its own.
• It’s also fantastic with a side of roti or naan.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the vegetables may become a little soggy over time.

FAQs

Got questions? I’ve got answers!

What is the best way to steam sweet corn?

Using a steamer basket is the easiest way! Just make sure the water isn’t touching the corn. You can also microwave it – place the corn in a microwave-safe bowl with a little water, cover, and microwave for 3-5 minutes.

Can I use frozen sweet corn in this salad?

Absolutely! Just thaw it completely before steaming or adding it to the salad.

How long can I store this sweet corn salad?

Up to 2 days in the fridge, but it’s best fresh.

Can I add other vegetables to this salad?

Definitely! Bell peppers, chopped celery, or even some black beans would be delicious additions.

Is it possible to make this salad ahead of time for a potluck?

You can chop the veggies ahead, but assemble the salad closer to serving for the best texture.