Simple Summer Corn Salad

Amanda Nicole Smith

Vegan corn salad

Sweet corn and a mix of veggies smothered in cilantro, onion, garlic, lemon and lime is all you need to make this simple corn salad. It’s the perfect summertime recipe, quick and easy with tons of vegetables and herbs from the garden and farmers’ market. The corn and cherry tomatoes add a slight sweetness and the texture of all the veggies mixed together is a nice change from my garden salads.

Prep Time: 15 Min

Serves 4


  • 4 ears corn
  • 1 cup cherry tomatoes
  • 1 cup cilantro
  • 1/2 large cucumber
  • 1/2 bell pepper
  • 1/2 medium shallot
  • 1 lemon
  • 1 lime
  • 4 cloves garlic
  • 1/2 medium serrano or jalapeño pepper
  • A pinch of salt


  • Hold the corn upright in a mixing bowl, cut the corn kernels off the cob in a downward motion.
  • Cube the cucumbers, halve the tomatoes, mince the garlic, shallot, cilantro and peppers, throw it all in the mixing bowl.
  • Juice the lemon and lime.
  • Mix everything together well and Enjoy!


You can refrigerate this dish for up to a week. You will end up with a lot of juice, I just drink it, but you could also use this juice as a marinade or pour it over rice.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?