A fresh and colorful picnic corn salad - this is a great side dish for summer! #corn #salad

Easy Picnic Corn Salad.

Simple, fresh, tasty picnic corn salad is a summertime favorite!

Course Salad
Cuisine Dairy Free, gluten free, vegan.
Keyword corn salad, salad for a summer barbecue
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 150 kcal
Author Kelly Roenicke


  • 4 cups frozen bicolor corn kernels
  • 1 sweet onion finely chopped
  • 2 small zucchini chopped
  • 1 red pepper finely chopped
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup sugar
  • 1/3 cup white or apple cider vinegar
  • 2 Tablespoons light olive oil or other neutral tasting oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
US Customary - Metric


  1. Put the corn kernels in a colander and rinse under cold water until thawed. Drain well.
  2. Place the corn kernels, onion, red pepper, and zucchini in large bowl and stir to combine.
  3. Mince the cilantro and add that to the bowl.
  4. Pour the vinegar into a small bowl and add the sugar, oil, salt, and pepper. Whisk together.
  5. Pour the dressing over the vegetables and stir well.
  6. Refrigerate until ready to serve.

Recipe Notes

This salad should stay fresh in the refrigerator for 4-5 days.

If you can't have corn, try shredded carrots, black beans, or green beans.

Nutrition Facts
Easy Picnic Corn Salad.
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 231mg10%
Potassium 431mg12%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 810IU16%
Vitamin C 39.3mg48%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.