This vibrant Festive Corn Salad bursts with sweet corn, crisp veggies, and zesty flavor—perfect for BBQs, potlucks, and brightening up any summer table!

This vibrant corn salad is a taste of island summer in a bowl. Inspired by Afro-Caribbean family gatherings, it combines sweet golden corn with ripe tomatoes, colorful bell peppers and fresh herbs. We often char-grill the corn first – as Serious Eats notes, grilling corn “naked” (shucked) gives it smoky, charred, nutty bits that really sing A splash of fresh lime and chopped cilantro brighten every bite, and creamy avocado adds a tropical finish. Plus, it’s packed with goodness: corn is low in fat but rich in fiber and B-vitamins, and provides vitamins C, E and A. Red and yellow peppers “deliver a large volume of food with few calories” and are packed with vitamin C and carotenoids making this salad both nutritious and delicious!

Expert Tips 

• Flavor Layering: For the deepest flavor, cook the corn with a bit of char (grilling with the husk on, as Bon Appétit suggests, traps moisture and infuses a gentle smoking. Whether you boil or grill, always salt the water or oil to season the corn itself.

• Texture Balance: Contrast is key. The tender, juicy kernels pair beautifully with the crunch of raw peppers and onions. The avocado’s creaminess ties it together, so add it last and fold gently.

• Citrus and Color: A squeeze of lime or lemon not only lifts the taste but adds vitamin C. Red and yellow peppers don’t just look festive – they contribute antioxidants and sweetness. Feel free to add a little lime zest for extra citrus aroma.

• Herbs: We use cilantro for a fresh kick, but cilantro isn’t for everyone. In Caribbean-style salads, swapping in fresh basil or mint is a tasty option (basil brings a peppery-sweet herbaceousness.

• Preventing Browning: Keeping the avocado bright is easy: coat it in lime juice as you mix, which slows browning. You can also prepare and add the avocado just before serving if making ahead.

Serving Suggestions & Variations 

• Serve with grilled foods: This salsa-like salad is a natural with barbecued meats or fish. Pair it with a spicy jerk chicken , smoky pork, or grilled shrimp tacos. It’s also excellent alongside exotic mains – for example, our Oven-Grilled Tilapia with Fried Plantains or Suya Spice Chicken Kebabs get even better with a scoop of this corn salad on the side.

• Add Creaminess or Heat: Stir in a few tablespoons of crumbled feta or goat cheese for tangy richness. Or kick up the heat by adding diced jalapeño or hot pepper flakes.

• Bulk it up: Turn it into a more substantial salad by tossing in black beans, sweet corn kernels (for extra kernel texture), or cooked quinoa for protein and heft.

• Fresh Twist: Fold in diced mango or pineapple for a tropical sweet note, or sprinkle chopped fresh pineapple cilantro for extra color. (The lime and cumin already nod to Caribbean flavor, so these fruit additions fit right in. )

• Make it a spread: Blend half the salad into a chunky salsa to serve with tortilla chips as an appetizer; the other half keeps its crunchy salad texture.

How to store festive corn salad?

Storing corn salad is super easy. You can compile the ingredients and place them in an airtight container and store them in the refrigerator. The leftover salad will last for about three days in the refrigerator.