Craving something fresh, vibrant, and bursting with flavor? My Summer Corn Salad is the perfect dish to celebrate the sunny season.

It’s creamy, crisp, and packed with colorful veggies—and yes, there’s bacon! Whether you’re heading to a picnic, BBQ, or just want a light and refreshing side, this corn salad is always a hit.

Best of all, it’s quick to make and uses simple ingredients you probably already have on hand.

This easy summer corn salad recipe combines the sweetness of fresh corn with the tang of apple cider vinegar, the creaminess of sour cream and mayo, and a savory punch from crispy bacon.

Toss in a handful of fresh herbs and juicy cherry tomatoes, and you’ve got a side dish that’s as beautiful as it is delicious.

Ingredients List

Salad Ingredients

4 cups fresh or frozen corn kernels (about 6 medium ears, cooked and cooled)

1 cup halved cherry tomatoes
1 green bell pepper, seeded and finely diced
½ cup finely diced red onion

2 slices thick-cut bacon, cooked until crisp and chopped
1 tablespoon fresh basil, thinly sliced
1 teaspoon fresh dill, finely minced

Kosher salt and freshly ground black pepper, to taste

Creamy Dressing Ingredients

¼ cup sour cream
2 tablespoons mayonnaise

2 tablespoons apple cider vinegar
¼ teaspoon ground dry mustard

These fresh, seasonal ingredients come together to make a salad that’s creamy, tangy, sweet, and just the right amount of savory.

Required Kitchen Tools

Making this Summer Corn Salad is simple, but having the right tools on hand helps streamline the prep. Here’s what you’ll need:

Large Pot or Steamer: For cooking the corn just until crisp-tender.
Mixing Bowls: Use a medium bowl for the dressing and a large bowl for tossing the salad.

Sharp Knife & Cutting Board: Essential for prepping the veggies and herbs.
Whisk: To blend the dressing ingredients until smooth.
Slotted Spoon or Tongs: Useful for draining corn or handling cooked bacon.

Measuring Spoons & Cups: To ensure accurate amounts for both dressing and salad ingredients.

Having these tools ready will make assembling your summer salad quick and easy.

Salad Preparation

Creating this refreshing corn salad with bacon and fresh herbs takes just a few simple steps.

Step 1: Cook and Cool the Corn

Start by boiling or steaming your corn until it’s crisp-tender, which usually takes about 3–5 minutes. Drain the corn and let it cool to room temperature. If using frozen corn, simply thaw and pat dry.

Step 2: Make the Dressing

In a medium bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and ground dry mustard. Stir until smooth and creamy. This tangy dressing adds richness without overwhelming the natural sweetness of the corn.

Step 3: Toss the Salad

In a large bowl, combine the cooled corn, halved cherry tomatoes, diced green bell pepper, red onion, crispy chopped bacon, fresh basil, and dill. Pour the dressing over the mixture and toss gently until everything is well-coated.

Step 4: Season to Taste

Taste your salad and season it with kosher salt and freshly ground black pepper as needed. The combination of creamy dressing, crunchy vegetables, and smoky bacon makes every bite irresistible.

Serving Suggestions

This creamy summer corn salad is best served cold or slightly chilled, making it a perfect side dish for warm-weather gatherings. I love serving it alongside grilled chicken, burgers, or even seafood like shrimp skewers. The fresh crunch of the vegetables paired with the smoky bacon and tangy dressing makes it a standout on any picnic table or potluck spread.

Want to turn it into a meal? Toss in some cooked quinoa or grilled shrimp and you’ve got yourself a hearty lunch bowl packed with flavor and texture.

Storage Instructions

How to Keep Summer Corn Salad Fresh

If you’re making this salad ahead of time, you’re in luck—it tastes even better after chilling for a few hours. Store it in an airtight container in the refrigerator and let the flavors meld. It will stay fresh for up to 3 days.

Make-Ahead Tip

To keep things extra crisp, you can prep all the ingredients ahead of time and mix in the dressing just before serving. This helps prevent the vegetables from getting too soft and keeps the salad tasting garden-fresh.