Gluten-Free Summer Corn Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with the sweet, juicy flavor of fresh corn, complemented by a zesty Dijon vinaigrette and a hint of garlic. It's a refreshing and satisfying side dish perfect for any summer gathering.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including fresh corn kernels, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Summer Corn Salad: When preparing this salads and sides recipe, ensure that all ingredients, particularly the Dijon mustard and any pre-packaged produce, are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and preparation surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Summer Corn Salad: This recipe is naturally gluten-free, relying on fresh produce and certified gluten-free condiments. It avoids all gluten-containing grains.
Ingredients
- 4 cups fresh corn kernels (from about 4-5 ears)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp gluten-free Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced
- 0.25 cup chopped fresh cilantro or parsley (optional)
Instructions
- 1
Prepare the corn by either grilling or boiling. For grilling, place shucked corn directly on a preheated grill (medium-high heat) and cook for about 8-10 minutes, turning occasionally until lightly charred and tender. For boiling, bring a large pot of water to a rolling boil, add the corn kernels, and cook for 3-5 minutes until tender and bright yellow. Drain the corn well and let it cool slightly.
- 2
While the corn cools, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, salt, and black pepper until well combined and emulsified. Stir in the minced garlic and optional chopped cilantro or parsley.
- 3
In a medium-sized bowl, combine the slightly cooled corn kernels. If using, add the optional chopped cilantro or parsley to the corn.
- 4
Pour the prepared vinaigrette over the corn mixture. Gently toss everything together until the corn is evenly coated with the dressing. Taste and adjust the seasoning with additional salt or pepper if needed.
- 5
Serve the gluten-free summer corn salad immediately for the freshest taste and texture, or allow it to marinate at room temperature for about 15-20 minutes to let the flavors meld together. This salad is best enjoyed the same day it's made.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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