Looking for the best side dish for your summer party or BBQ? Well then this Summer Corn Salad was made just for you! Summer salads, generally packed with mayo, are not my favorite. However, this recipe is completely different. It is packed with sweet corn, nutty farro, protein-rich chickpeas, crisp cucumbers, juicy tomatoes, fresh herbs, and creamy cotija cheese, every bite is loaded with vibrant flavor and satisfying texture. It’s all tossed in my mayo free creamy citrus vinaigrette made with fresh lime and orange juice, Greek yogurt, olive oil, and warm spices for a dressing that’s bright, tangy, and incredibly addictive.
This is one of those recipes that feels equally at home at backyard barbecues, family cookouts, potlucks, picnics, and weeknight dinners. It’s hearty enough to enjoy alone as a meal as well, while also still pairing beautifully with grilled meats, seafood, burgers, sandwiches, and tacos.
One of my favorite things about this salad is that it’s even better after it sits for a bit. The dressing soaks into the farro and vegetables, allowing all of the flavors to meld together beautifully. Plus, it stores wonderfully, making it perfect for meal prep throughout the week.
Why you’ll love this recipe!
What ingredients do I need?
- For the Salad
- Sweet Corn: The star of the salad, bringing natural sweetness and juicy pops of flavor.
- Cooked Farro: Adds a chewy, nutty texture that makes the salad hearty and filling.
- Scallions: Mild onion flavor that keeps the salad fresh.
- Red Onion: Adds a little bite and beautiful color.
- Cherry Tomatoes: Juicy bursts of sweetness and acidity.
- Chickpeas: Provide protein, fiber, and a creamy texture.
- Fresh Parsley: Brightens the entire salad with fresh herb flavor.
- Cucumber: Adds refreshing crunch.
- Cotija Cheese: Salty, crumbly cheese that finishes the salad perfectly.
- For the Citrus Vinaigrette
- Fresh Lime Juice: Bright acidity.
- Fresh Orange Juice: Adds sweetness and balances the lime.
- Olive Oil: Creates a silky, rich dressing.
- Plain Greek Yogurt: Makes the dressing creamy while adding a little tang.
- Garlic: Gives the dressing savory depth.
- Ground Cumin: Warm earthy flavor.
- Smoked Paprika: Adds subtle smokiness.
- Apple Cider Vinegar: Brightens all the flavors.
- Honey: Balances the acidity.
- Kosher Salt: Enhances every ingredient.
- Black Pepper: Adds gentle spice.
Recipe Variations
- Avocado Version: Add diced avocado just before serving.
- Spicy Version: Stir in 1-2 tsp of diced jalapeño for extra heat.
- Protein Forward: Mix in grilled shrimp or diced grilled chicken for a complete meal.
Pro Tips
- Drain everything thoroughly before mixing together. Excess liquid from the corn and chickpeas can dilute the dressing and make the salad watery.
- Cook the farro ahead of time (even the day before to get ahead of prep). Chilled farro mixes more easily and won’t wilt the vegetables.
- Let it chill together before serving. Refrigerating the salad for 30–60 minutes allows the dressing to soak into the grains and vegetables, creating even better flavor.
- Finely dice the vegetables. Smaller, uniform pieces ensure you get a little bit of everything in every bite.
- Reserve extra garnishes. Save a handful of cotija, parsley, and scallions to sprinkle over the top just before serving for a really pretty presentation.
- Taste again before serving. After the salad has chilled, taste it again. The farro and chickpeas absorb seasoning, so it may benefit from an extra squeeze of lime or a pinch of salt.
- Use fresh citrus juice. Fresh lime and orange juice make a noticeable difference in the flavor of the vinaigrette compared to bottled juice.
- Don’t overdress the salad, or wait to dress before serving, if making far ahead. If preparing a full day in advance, reserve a small amount of dressing to stir in just before serving to freshen the salad.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Farro: Substitute quinoa, barley, brown rice, or couscous for the farro.
- Cotija Cheese: Feta cheese works beautifully in place of cotija if it isn’t available.
- Canned Corn: Fresh grilled corn can replace canned corn for even more flavor.
- Parsley: Cilantro can be substituted for parsley.
- Tomatoes: Red bell peppers make a great addition or substitute for the tomatoes.
- Greek Yogurt: Sour cream may be used instead of the plain Greek yogurt.
- Honey: Maple syrup or agave can replace the honey.
- Orange Juice: Lemon juice can substitute for orange juice if needed.
Dietary Substitutions
- Gluten-Free: Replace the farro with cooked quinoa or brown rice.
- Vegetarian: This recipe is already vegetarian.
- Vegan: Replace the plain Greek yogurt with a dairy-free yogurt, use maple syrup instead of honey, and substitute a dairy-free feta or omit the cheese altogether.
- Dairy-Free: Use dairy-free yogurt and omit or replace the cotija.
Leftovers and Storage
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 4 days.
- As the salad rests, the farro and chickpeas absorb some of the dressing, making the flavors even more developed and delicious. Before serving leftovers, give the salad a good stir and, if desired, brighten it with an extra squeeze of fresh lime juice or a drizzle of olive oil.
- If you’re preparing the salad well in advance, you can make the dressing separately and then toss everything together a few hours before serving for the freshest texture.
- Freezing is not recommended, as the fresh vegetables, yogurt-based dressing, and cucumber lose their texture once thawed.
But, I Still Have A Few Questions…
Can I make this Summer Corn Salad ahead of time?
Yes! In fact, it’s even better after it has chilled for several hours. The dressing has time to soak into the farro and vegetables, allowing all of the flavors to come together beautifully. It’s an great make ahead dish for parties BBQs, and holidays.
Can I use fresh corn instead of canned?
Yes, please do! Fresh summer corn is fantastic in this recipe. Grill it for a smoky flavor or quickly boil it until tender, then cut the kernels off the cob. You’ll need about 4–5 ears of corn.
Can I use frozen corn?
Definitely. Simply thaw the corn completely and pat it dry before adding it to the salad.
What is farro?
Farro is an ancient whole grain with a pleasantly chewy texture and slightly nutty flavor. It holds up well in salads and doesn’t become mushy after sitting in the refrigerator, making it perfect for meal prep.
Can I substitute another grain?
Yes. Quinoa, barley, brown rice, couscous, or even orzo all work well depending on your preferences.
Can I make this vegetarian meal more filling?
It already contains chickpeas and farro for protein and fiber, but you can also add avocado, extra beans, grilled tofu, or additional vegetables for an even heartier meal.
Is this salad served warm or cold?
It’s best served chilled or at cool room temperature. The flavors become even better after a short rest in the refrigerator.
Will the dressing separate?
Because the dressing contains Greek yogurt, it stays creamy. If the salad sits overnight, simply give everything a good toss before serving. Check out my post on this Creamy Citrus Vinaigrette for more questions!
Can I double this recipe?
Absolutely. This recipe doubles easily and is perfect for feeding a crowd at summer cookouts, graduation parties, family reunions, and holiday gatherings.
What dishes pair well with this salad?
This salad is delicious with grilled chicken, burgers, hot dogs, steak, grilled shrimp, pulled pork, barbecue chicken, tacos, fish, sandwiches, or smoked meats. It’s versatile enough to complement pretty much any meal.
What baking dish or serving dish did you use?
For a salad like this, I love serving it in a large, shallow serving bowl. A wider bowl helps showcase all of the colorful ingredients and makes tossing and serving much easier. If you’re bringing it to a cookout or potluck, choose a bowl with plenty of room for mixing so the dressing coats every bite evenly. I absolutely LOVE my Mason Cash bowls for this!
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Summer Corn Salad
Ingredients
Salad
- 3 15-ounce cans sweet corn, drained well
- 1½ cups cooked farro
- 1 bunch scallions thinly sliced
- ½ red onion finely minced
- 1½ cups cherry tomatoes quartered
- 2 15-ounce cans chickpeas, drained and rinsed
- ½ cup chopped fresh parsley
- 1 medium cucumber diced
- 1 cup crumbled cotija cheese
Creamy Citrus Vinaigrette
- Juice of 1 lime
- Juice of 1 orange
- ½ cup olive oil
- ¼ cup plain Greek yogurt
- ½ clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 to 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Add the lime juice, orange juice, olive oil, Greek yogurt, garlic, cumin, smoked paprika, apple cider vinegar, honey, kosher salt, and black pepper to a blender, or tall mason jar.
- Blend using an immersion blender, or traditional blender, until smooth and creamy. Refrigerate while assembling salad.
- In a large serving bowl, combine the corn, cooked farro, scallions, red onion, cherry tomatoes, chickpeas, parsley, cucumber, and cotija cheese.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Taste and adjust the salt, pepper, or citrus juice if needed.
- Serve immediately, or refrigerate for 30 minutes before serving for even better flavor.
Summer Corn Salad, Corn Salad Recipe, Easy Corn Salad, BBQ Side Dish, Potluck Salad, Farro Corn Salad, Chickpea Corn Salad, Healthy Summer Salad, Fresh Corn Salad, Creamy Corn Salad, Make Ahead Summer Salad, Cookout Side Dish, Picnic Salad, Vegetable Salad Recipe, Summer Side Dish Recipe, Corn and Chickpea Salad, Citrus Vinaigrette Salad, Vegetarian Summer Salad, Easy Potluck Recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.