Sweet Corn and Bell Pepper Salad… Let me tell you, if you’re standing in your kitchen sweating and wishing you had something cool for a potluck (or—worse, your friends are already texting asking what you’ll bring), this is your golden ticket. I totally get that need for a dish that’s bright, zippy, and doesn’t wilt under the summer sun. I mean, who actually enjoys soggy lettuce after an hour outside? With crunchy peppers and fresh corn, this salad answers every sweaty summer party dilemma (I say make two bowls honestly). If you’re still hunting for more easy-summer ideas, my refreshing watermelon and mint salad is a real crowd-pleaser, too. Or for a little sweet finish, these tasty candy corn cookies make me seriously nostalgic.
How to make Corn Salad
Okay, let’s not make this complicated. Sweet Corn and Bell Pepper Salad is so simple it almost feels like cheating (but I’ll happily take the shortcut). Grab some corn—it’s best if it’s fresh off the cob, but honestly, canned or frozen are just fine. Slice those bell peppers like you’re auditioning for a cooking show. They don’t have to be fancy, just colorful.
Mix ‘em all together, add a sprinkle of salt, maybe a grind of pepper. Splash in a bit of olive oil and lime juice (I swear, lime juice makes it pop). Toss, taste, and adjust as you go. No need to stress about measurements. If it tastes good to you, it’s done. My big tip: let it chill in the fridge for half an hour so everything gets friendly. Skipping that? Well, I do sometimes—no judgment.
Corn Salad makes a great side dish with
I get excited just talking about pairing ideas. This Sweet Corn and Bell Pepper Salad plays so well with whatever you throw on the grill (think spiced chicken or burgers, even blackened tofu if you’re feeling wild). It’s fantastic next to tacos or sandwiches—my sister claims it’s the only salad she’ll eat at a BBQ.
I even put it on top of chili once, and weirdly, it worked. If you want to push your summer menu further, you’ve gotta try some bright zesty corn avocado salsa. Or hey, change course and whip up some crispy zucchini corn fritters for ultra-comfy vibes. All those flavors can turn your backyard dinner into something out of a five-star restaurant (alright, maybe a casual five-star, but still). Folks will ask for the recipe—scout’s honor.
“I was nervous the first time I tried making a corn salad because I’m not a fancy cook, but this recipe just WORKS. It’s so bright and fresh, even my picky kids loved it!” — Jenny M.
Ingredients in Easy Corn and Red Pepper Salad
I keep my ingredient list short and sweet. Here’s what I use almost every time:
- 4 cups of sweet corn (fresh, frozen, or canned, just drained if using canned)
- One big red bell pepper (chopped)
- Half a green bell pepper (if you like color)
- A small red onion, sliced super thin
- A handful of fresh cilantro or parsley (go wild or skip it if you’re not into herbs)
- Juice from one lime (or a lemon, I won’t judge)
- A glug of olive oil
- Salt and black pepper (however much feels right)
I mean, if you want to throw in diced cucumber or avocado or anything else summery, you totally can. No salad police here.
You may also like these corn recipes
I always say once you fall in love with corn salads, you just can’t stop. So if you’re collecting recipes for summer feasting or just want more ways to use up that bag of corn in your freezer, you might like these goodies.
There’s this tangy delicious potato salad with dill and dijon that’ll blow your mind at any cookout. And if apple’s your jam, oh—don’t skip out on my delicious apple walnut salad with a maple vinaigrette twist, because wow, that flavor combo is next-level. What I’m saying is, a veggie-packed table just feels right in summer. Family will ask why you never made this stuff before… which is a compliment, trust me.
Summer Corn Salad Recipe
Every time someone asks for my Sweet Corn and Bell Pepper Salad instructions, I stumble over the idea that there really isn’t a “right” way. But, let’s keep it practical—here’s what I do nearly every time. Follow the vibe, not just the rules.
- Grab a big bowl and toss in your corn kernels, fresh as possible.
- Add chopped red and (if you like) green bell peppers. Add that onion, sliced up nice and thin.
- Squeeze in plenty of lime juice and that olive oil (not shy).
- Sprinkle salt and pepper to taste. Toss together gently until everything is glossy and popping with color.
- Pop it in the fridge for a little chill time, at least thirty minutes if you can stand the wait.
Serving Suggestions:
- Serve as a chilled side dish for grilled chicken or burgers.
- Try topping tacos to add sweetness and crunch.
- Pile onto a bed of leafy greens for a bulked-up salad.
- Or honestly, just eat straight out of the bowl with a fork in one hand and your phone in the other—no shame.
The whole thing comes together so casually, nobody would ever guess it took you about eight minutes flat. Lazy summer magic.
Common Questions
Can I use canned corn for this?
Absolutely. Drain it well, though. If you can, roast it a bit in a skillet for more flavor.
Do bell peppers need to be red, or can I mix colors?
Mix it up! Different peppers mean more color and crunch. Yellow, orange, green… all good.
What if I hate cilantro?
Skip it, or sub in fresh parsley. No drama.
How long does it keep?
Up to three days in the fridge. Honestly, it gets a little soggier, but still totally edible.
Can I make it the night before?
Yup. Actually that’s smart, flavors get even punchier overnight.
The Salad You’ll Be Making All Summer
I know, there are a million summer sides out there, but this one is just unbeatable for freshness, speed, and showing off local corn. Sweet Corn and Bell Pepper Salad will probably end up in your regular rotation before you know it. Don’t be surprised if it vanishes before guests even sit down. If you’re curious for even more takes, both the Summer Corn Salad recipe from Tastes Better From Scratch and this Summer Corn Salad at Barefeet in the Kitchen are worth checking out too. Give it a try, and let me know—does it make your next BBQ the best one yet?
Sweet Corn and Bell Pepper Salad
A bright and zesty salad featuring sweet corn and colorful bell peppers, perfect for summer potlucks.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 8 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups sweet corn (fresh, frozen, or canned)
- 1 large red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 small red onion, sliced thin
- 1 handful fresh cilantro or parsley
- Juice of 1 lime
- Glug of olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, toss together corn kernels, chopped red and green bell peppers, and sliced red onion.
- Squeeze lime juice over the mixture and drizzle with olive oil.
- Add salt and pepper to taste and toss gently until combined.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Feel free to add diced cucumber or avocado for extra freshness. The salad keeps well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, bell pepper salad, BBQ side dish