Gluten-Free Summer Corn Salad

Fresh corn, grilled or boiled and cut from the cob, is tossed with a lemon, garlic and Dijon vinaigrette and optional cilantro or parsley. Serve it right away or let it marinate briefly for a sweet, juicy summer side.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

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 October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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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 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 gluten-free condiments. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

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 Shop
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)

232

Calories

Protein

22g

Carbs

Fat

Fiber

244mg

Sodium

Tips & Notes

To cut kernels off the cob, stand the ear in the center of a bundt pan or large bowl so the kernels fall in instead of scattering.
Grilling gives the corn a smoky char that suits the lemon vinaigrette better than boiling.
Diced red onion or cherry tomatoes add color, and the vinaigrette has enough acid for both.

Common questions

What cross-contamination risk is specific to Gluten-Free Summer Corn Salad?

Check fresh corn kernels, extra virgin olive oil, fresh lemon juice before they go into Gluten-Free Summer Corn Salad. Ensure that all ingredients, particularly the Dijon mustard and any pre-packaged produce, are 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.

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