Easy Summer Corn Salad

Fresh, crisp, and vibrant-this Easy Summer Corn Salad is loaded with roasted corn, juicy tomatoes, squash, creamy avocado, and tossed in a zesty lemon-olive oil dressing over a base of green goddess and crispy pea tendrils. It's the ultimate side dish for summer cookouts, gatherings, or a light lunch.

Why You'll Love Easy Summer Corn Salad❤️

This summer corn salad is bright, bold, and bursting with peak-season produce. With sweet roasted corn, juicy heirloom tomatoes, creamy avocado, and crisp baby squash, every bite is loaded with freshness. Tossed in lemony olive oil and layered over a base of green goddess dressing, this salad delivers vibrant flavor, perfect texture, and serious summer energy. Ideal for BBQs, dinner parties, or a light lunch.

Tips and Tricks

• Roast corn in the husk: This locks in flavor and moisture while giving a subtle smokiness.
• Let tomatoes marinate: A quick soak in EVOO, salt, and lemon brings out their natural sweetness.
• Fry pea tendrils lightly: Just a short burst in the air fryer gives a crispy, delicate garnish.

Variations

Customize the salad with what's in season or your pantry staples:

• Extra spice: Add sliced Calabrian chilis or a drizzle of chili oil for heat.
• Dressing swap: Use tahini-lemon, avocado crema, or herbed yogurt instead of green goddess.
• Grill instead of roast: Toss the corn and squash on the grill for a smoky summer twist.

Substitutions

Here's how to make this salad work with what you have:

• Fresh corn → Frozen corn: Just sauté briefly before adding to the mix.
• Baby squash → Zucchini or pattypan: Cut into small pieces and roast or air-fry as needed.
• Pea tendrils → Microgreens or arugula: Adds a similar peppery bite and freshness.

Best Served With

• Grilled chicken, salmon, or shrimp skewers
• Chilled rosé or a citrusy spritz
• Crusty sourdough or flatbread for scooping
• Pickled onions or feta crumbles for extra punch

How to Store Leftovers

• Store undressed components in separate airtight containers in the fridge for up to 2 days. If already assembled, enjoy within 24 hours for the best texture.
• Fried pea tendrils are best fresh but can be stored on a paper towel-lined plate in a loosely covered container at room temp for a few hours.

Common Questions

Easy Summer Corn Salad

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Fresh, crisp, and vibrant-this Easy Summer Corn Salad is loaded with roasted corn, juicy tomatoes, squash, creamy avocado, and tossed in a zesty lemon-olive oil dressing over a base of green goddess and crispy pea tendrils. It's the ultimate side dish for summer cookouts, gatherings, or a light lunch.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 55 minutes mins

Course: Salad, Side Dish

Cuisine: American, Seasonal

Calories: 1230

Ingredients Equipment Method Nutrition

Ingredients

  

• 4 ears corn
• 3 heirloom tomatoes cut into bite-size chunks
• 1 cup cherry tomatoes halved
• 1 pint baby squash halved
• 1 avocado
• 1 lemon
• ¼ cup olive oil
• ½ onion
• 1 garlic clove
• 1 bunch cilantro
• 1 cup green goddess dressing
• 1 handful pea tendrils
• Kosher salt to taste
• Freshly cracked black pepper to taste

Equipment

• Air Fryer
• Paper Towels
• Mixing Bowls
• Sheet Pan
• Salad Bowl
• Cutting board
• Chefs knife
• Large Skillet

Method

 

1. Preheat oven to 450°F. Roast corn in the husks for 30 minutes. Let cool, then cut kernels from cob and place in a mixing bowl.
2. Cut heirloom tomatoes into bite-size chunks and halve the cherry tomatoes. Marinate both in olive oil, salt, and lemon juice. Add to the bowl with corn.
3. Sauté onion in a small amount of olive oil until softened. Add to the corn-tomato bowl.
4. Lightly toss baby squash with oil and air fry until tender and browned. Add to the bowl.
5. Lightly oil the pea tendrils and air fry until crisp. Drain on a paper towel and season with salt.
6. Spread green goddess dressing on the bottom of a large serving plate or platter. Arrange the fried tendrils on top.
7. Season corn salad mixture with additional salt and lemon juice if needed. Add sliced avocado.
8. Spoon the corn salad mixture over the green goddess and pea tendrils. Top with cilantro leaves and optional chili for heat.

Nutrition

Calories: 1230kcalCarbohydrates: 111gProtein: 21gFat: 89gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 61gTrans Fat: 0.03gSodium: 107mgPotassium: 3240mgFiber: 27gSugar: 40gVitamin A: 4770IUVitamin C: 134mgCalcium: 103mgIron: 5mg

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