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Fresh Corn and Green Onion Salad with Tarragon
Vegan
Gluten Free
American

Fresh Corn and Green Onion Salad with Tarragon

A bright, refreshing corn salad that comes together in just 10 minutes. Perfect as a light side dish for grilled meats or seafood.
Vegan
Gluten Free
American

Fresh Corn and Green Onion Salad with Tarragon

A bright, refreshing corn salad that comes together in just 10 minutes. Perfect as a light side dish for grilled meats or seafood.

10 minutes

Prep Time

0 minutes

Cook Time

Easy

Level

Serves 4

Servings

10 minutes

Prep Time

0 minutes

Cook Time

Easy

Level

Serves 4

Servings

Sometimes the simplest dishes are the most satisfying. This vibrant corn salad celebrates summer flavors with sweet corn kernels, fresh green onions, and aromatic tarragon. The tangy vinaigrette brings everything together beautifully, while a pinch of seafood seasoning adds an optional kick that’s especially wonderful when serving alongside grilled fish or crab cakes. Best of all, you can make this salad up to a day ahead, making it perfect for entertaining or meal prep.

Ingredients

  • frozen corn kernels
    1
    16 ounce package
  • green onion
    1
    whole
  • white wine vinegar
    1½
    tablespoons
  • olive oil
    1
    tablespoon
  • fresh lemon juice
    1
    teaspoon
  • dried tarragon leaves
    1½
    teaspoons
  • salt and ground black pepper
    to taste
  • seafood seasoning
    1
    pinch

Tips

  1. Mediterranean style: Add diced cucumber, cherry tomatoes, and crumbled feta cheese.

  2. Mexican twist: Include diced jalapeño, cilantro, and a squeeze of lime juice instead of lemon.

  3. Summer herb version: Mix in fresh basil, parsley, and chives along with the tarragon.

  4. Protein boost: Toss in cooked chickpeas or black beans for a more substantial side dish.

Storage

Store covered in the refrigerator for up to 3 days. The salad actually improves in flavor after sitting overnight. Give it a gentle stir before serving as the dressing may settle.

Steps:

Prepare the corn
If using frozen corn, make sure it's completely thawed and drained. Pat dry with paper towels to remove excess moisture for the best texture.
Mix the dressing
In a large mixing bowl, whisk together the white wine vinegar, olive oil, lemon juice, and dried tarragon until well combined.
Combine ingredients
Add the thawed corn and chopped green onion to the bowl with the dressing. Toss everything together until the corn is evenly coated.
Season and serve
Season with salt and pepper to taste. Add a pinch of seafood seasoning if desired, especially if serving with seafood. Toss once more and serve immediately, or refrigerate until ready to serve.

Nutritions

  • Calories

    132 kcal

    Energy

    553 kJ

    Protein

    4 g

    Fat

    4 g

    Carbohydrates

    24 g

    Fiber

    3 g

    Sugars

    6 g

    Salt

    0.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Mediterranean style: Add diced cucumber, cherry tomatoes, and crumbled feta cheese.

  2. Mexican twist: Include diced jalapeño, cilantro, and a squeeze of lime juice instead of lemon.

  3. Summer herb version: Mix in fresh basil, parsley, and chives along with the tarragon.

  4. Protein boost: Toss in cooked chickpeas or black beans for a more substantial side dish.

FAQ

Absolutely! Use kernels from 3-4 ears of cooked corn. You can boil, steam, or grill the corn first, then cut off the kernels once cooled.
This salad can be made up to 24 hours ahead and actually tastes better after the flavors have time to meld. Store it covered in the refrigerator.
Fresh dill, basil, or parsley work well as substitutes. Use about the same amount, or try a combination of herbs for a more complex flavor.
Yes! This recipe is naturally vegan, gluten-free, and dairy-free. It’s also relatively low in calories while being nutritious and filling.