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5 from 10 votes
Home By Course Side Dishes

Rainbow Corn Salad (Ultimate Summer Side Dish!)

This Rainbow Corn Salad with is filled with fresh flavors and vibrant colors, making it the ultimate summer side dish! And it's so easy to make, each serving is less than 100 calories, and everyone will love it!

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By: Lauren published: Jul. 27, 2022 updated: Jun. 02, 2024 4 Comments

This post may contain affiliate links. Please read my disclosure policy.

Contents hide
About This Recipe
Why You’ll Love This Rainbow Corn Salad
Ingredients and Substitutions
How To Make
How To Store
Tips for Best Corn Salad:
FAQ: Rainbow Corn Salad
More Healthy Side Dish Recipes To Try
Rainbow Corn Salad (Dairy-Free)
MyFitnessPal Entry
Did You Make This?

About This Recipe

Beautiful, bright, healthy, and delicious, this Rainbow Corn Salad is one of my favorite healthy summer recipes!

But seriously! This salad is a great way to get your veggies in and is perfect to bring to a cookout. Fresh corn, tomatoes, red onion, and bell pepper…there’s so much in there! I love it paired with a turkey burger, chicken sandwich, or some grilled balsamic chicken.

Instead of serving it as a side, you can also add protein directly to the salad itself to build a complete meal. Add some salsa verde chicken, chopped grilled chicken or plain rotisserie chicken. It’s yummy on top of a huge salad, too!

If you’re looking for more refreshing summer salads be sure to check out my go-to tomato cucumber salad, healthy broccoli salad and street corn pasta salad!

Rainbow conr salad in large bowl with a wooden spoon.

Why You’ll Love This Rainbow Corn Salad

  • Made with lots of fresh veggies!
  • Brought to life with a slightly tangy, slightly sweet flavor-packed dressing.
  • Quick and easy to prepare!
  • Literally the PERFECT summer side dish.
  • Less than 100 calories per serving
  • Dairy free, gluten free and can easily be made vegan

Ingredients and Substitutions

Ingredients for rainbow corn salad.
  • Corn – I used corn on the cob. Frozen or canned work too!
  • Bell pepper – Any color works. I used an orange one to keep with the rainbow theme.
  • Onion – I used a red onion, but you could sub for a yellow onion, too.
  • Mayo – I used light mayo. I like the taste of mayo in this but if you prefer you could use greek yogurt or sour cream.
  • Tomatoes – cherry and grape tomatoes hold up best, but you could definitely use Roma tomatoes too.
  • Olive oil – or avocado oil.
  • Red wine vinegar
  • Lime
  • Basil
  • Seasonings – Grab some salt, pepper, and Italian seasoning!

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Four corn on the cobs on a baking sheet with parchment paper.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray. Shuck the corn and add to the baking sheet.

Four corn on the cobs on a baking sheet with parchment paper.

2. Roast for about 25 minutes.

Corn being slices off the cobs with a knife on a cutting board.

3. Let cool. Then, slice the kernels off. 

Lime dressing in a small bowl with a whisk.

4. Whisk together the mayo, olive oil, vinegar, and lime juice.

Ingredients for rainbow corn salad in a bowl before being mixed together.

5. Add the corn, diced pepper, onion, tomatoes, basil, Italian seasoning, salt and pepper to a bowl.

Rainbow corn salad in a large bowl with a wooden spoon.

6. Add the dressing and toss together well. Taste and adjust seasonings as needed.

How To Store

Store leftover corn salad in an airtight container in the fridge for 3-4 days.

Tips for Best Corn Salad:

  1. Use fresh vegetables. Because this is a chilled salad, the fresher the vegetables, the fresher this salad is going to taste. Save skeptical looking fruits and vegetables for a recipe where we’re cooking or baking with them.
  2. Use a vegetable chopper to finely dice the red onion and bell pepper. I don’t know the magic behind it but the smaller they are the better this salad tastes. Not to mention it saves time!
  3. Grill your corn. I’m all about connivence and use frozen and canned corn for this recipe plenty! But of course when we take the extra step and grill the corn it’s gonna be elite! If I’m cooking for a crowd i’ll usually take this extra step.
  4. Let chill. This is one of those salads that tastes BEST once the flavors have had time to come together! Ideally, let corn salad chill in fridge for a minimum of a few hours, up to 1-2 days.
Rainbow corn salad in a large bowl with a wooden spoon.

FAQ: Rainbow Corn Salad

Can I use frozen corn?

I LOVE fresh corn with this recipe since it is the star of the dish! But frozen corn works too, just make sure to defrost before using to remove any excess water. You could also use canned.

Can I cook the corn in a different way than roasting?

Grilled corn would be delicious for a nice charred touch! To do this, grease grill grates and preheat to medium-high heat. Cook for 10-15 minutes turning every couple of minutes.
Another option is boiling in salt water.

Can I make this vegan?

You can easily make this vegan by completely omitting the mayo or using a vegan friendly mayo.

Can I add cheese?

Yes, I love adding some crumbled feta cheese to this rainbow corn salad. Cotija cheese would also be perfect!

Can I make this healthy corn salad in advance?

You definitely can and I actually think it tastes better if it’s been made in advance since the flavors have had time to meld together more! Go ahead and make completely 1-2 days in advance. Wrap tightly with saran wrap or store in an airtight container.
If it makes it easier, you can also prepare in parts by going ahead and cooking and shucking the corn (if using ears) and cutting the pepper and red onion.

More Healthy Side Dish Recipes To Try

Tomato cucumber salad in a large bowl with a wooden spoon.

Tomato Cucumber Feta Salad (BEST Summer Side Dish!)

Healthy macaroni salad (deli style) in a large bowl with a wooden spoon.

Seriously the Best Healthy Macaroni Salad (Deli Style!) 

Rainbow fruit salad with honey lime dressing in a serving bowl with a spoon.

Rainbow Fruit Salad with Honey Lime Dressing

Healthy Tuscan Pasta Salad 

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Rainbow conr salad in large bowl with a wooden spoon.
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5 from 10 votes

Rainbow Corn Salad (Dairy-Free)

? Dairy-Free ? Gluten-Free ? Low Carb ? Macro-friendly ? Vegetarian
This Rainbow Corn Salad with is filled with fresh flavors and vibrant colors, making it the ultimate summer side dish! And it's so easy to make, each serving is less than 100 calories, and everyone will love it!
Yield: 8 servings
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Calories: 87kcal
Protein: 2.2g
Fat: 3.2g
Carbs: 12.3g

Ingredients

  • 4 ears of corn shucked, or 2.5 cups (300g) canned or frozen*
  • 1 orange bell pepper (130g) finely diced
  • 1/2 medium red onion (120g) finely diced
  • 2 cups cherry tomatoes halved
  • 2 Tbsp light mayo (30g) Greek yogurt or sour cream
  • 1 Tbsp olive oil (15g)
  • 1 Tbsp red wine vinegar (15g)
  • 1 lime (20g) juiced
  • 1/2 cup basil chopped
  • 1/2 Tbsp Italian seasoning
  • Pinch of salt and freshly cracked black pepper to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • To roast corn: Preheat oven to 350℉. Line a baking sheet with parchment paper and add ears of corn. Roast for 25 minutes.
    To grill corn: Preheat a grill (or grill pan) to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until charred to liking.
    Let corn cool, then slice the kernels off. If using frozen, defrost before using.
  • To a large bowl, add the mayo, olive oil, vinegar, and lime juice. Whisk together.
  • Then add the rest of the ingredients- the corn, bell pepper, red onion, tomatoes, basil, Italian seasoning, salt and pepper. Toss everything together well.
  • Taste and add more salt, pepper, Italian seasoning, mayo or lime juice as needed. For best results, cover and chill for a few hours before serving.

Equipment

  • Baking sheet
  • Parchment paper

Video

Notes

Corn:  I usually prefer fresh corn that i’ve roasted or grilled (especially when serving for a crowd) but I use canned and frozen frequently too to save time. If using frozen I love using fire roasted corn.
To make vegan: use vegan mayo.
To store: store leftover corn salad in an airtight container in the fridge for 3-4 days.

Tips for best corn salad:
  1. Use fresh vegetables. Because this is a chilled salad, the fresher the vegetables, the fresher this salad is going to taste. Save skeptical looking fruits and vegetables for a recipe where we’re cooking or baking with them. 
  2. Use a vegetable chopper to finely dice the red onion and bell pepper. I don’t know the magic behind it but the smaller they are the better this salad tastes. Not to mention it saves time!
  3. Grill your corn. Y’all know i’m all about connivence and use frozen and canned corn for this recipe plenty. But of course when we take the extra step and grill the corn it’s gonna be elite! If I’m cooking for a crowd i’ll usually take this extra step. 
  4. Let chill. This is one of those salads that tastes BEST once the flavors have had time to come together! Ideally, let corn salad chill in fridge for a minimum of a few hours, up to 1-2 days. 

Nutrition Information

Serving: 2/3 cup (115g), Calories: 87kcal (4%), Carbohydrates: 12.3g (4%), Protein: 2.2g (4%), Fat: 3.2g (5%), Saturated Fat: 0.4g (3%), Fiber: 2.1g (9%), Sugar: 2.5g (3%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Rainbow Corn Salad

© Author: Lauren

Rainbow conr salad in large bowl with a wooden spoon.

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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