Napa Sweet Corn Salad is full of fresh flavors and lots of crunch. Serve as a healthy side dish with any summer dinner, or take to a BBQ!
Although the only visual proof my husband and I have of taking a babymoon a couple months back is a picture of my iced tea cheersing his Hendrick’s martini, it happened! 24 hours in Kansas City, Missouri — they never saw us coming. Probably because our visit was so short that the city could have blinked and missed it, but it was a great time nonetheless.
After checking into our hotel we bellied up to the bar at Cooper’s Hawk for lunch. There are many local restaurants in KC but Cooper’s has a great GF menu, and I was hangry, so inside we went. I ordered the Napa Chicken Salad which doesn’t sound particularly life changing but it was magical. Not because of the chicken or greens, but because everything but the kitchen sink was loaded on top.
That said, this salad is all about the toppings. Napa Sweet Corn Salad is my at-home recreation and it’s so delicious that I promise it’ll become your new go-to summer side dish / potluck salad.
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Pin ItRaw Sweet Corn Salad
Summer is synonymous with sweet corn season here in the state of Iowa. Did you know that less then 1% of all the corn grown here is sweet corn? Some food for thought, har. Iowa sweet corn is so candy-sweet and tender that I like to eat it raw like in this salad.
Yes, you can eat raw fresh sweet corn. It’s sweet and crispy — such a treat!
That said, raw sweet corn kernels, cherry tomatoes, avocados, chopped apples, almonds, green onions, and fresh basil are drizzled in a 4 ingredient homemade Honey-Dijon Vinaigrette to create the crunchy, crispy, creamy, fresh, healthy, and delicious side dish that’s perfect for serving with dinner, or taking with you to a summer BBQ, potluck, or picnic.
How to Make Napa Sweet Corn Salad
Start by adding all the goodies into a big bowl – that’s:
- Sweet corn kernels
- Cherry or grape tomatoes
- Chopped green onions
- Chopped avocado
- Chopped red apple
- Sliced or chopped almonds
- Chopped fresh basil
How to Slice Kernels Off the Cob — No Mess!
Next shake or whisk up the Honey-Dijon Vinaigrette to drizzle on top – that’s:
- Extra virgin olive oil
- Apple cider vinegar
- Honey
- Dijon mustard
- Salt and pepper.
Taste then add more honey if you like, though remember the sweet corn and apple add sweetness to the salad.
Drizzle your desired amount of dressing on top then toss everything to combine and serve it on up.
Take to a summer picnic or potluck, or serve with dinner (this dish pairs perfectly with grilled meats, if I do say so myself!) No matter how ya eat it, I hope you love this bright and colorful, healthy summer salad — enjoy!
More Summery Side Dishes
- Air Fryer Corn on the Cob
- Esquites (Mexican Street Corn Salad)
- Sweet Corn Caprese Salad
- Best Baked Beans EVER
- Cucumber and Tomato Salad
- Green Beans with Bacon
- Marinated Vegetable Salad
- Peach Caprese Salad
- Mojito Fruit Salad
Ingredients
- 2 cups sweet corn kernels, ~3 ears
- 1 cup cherry or grape tomatoes, halved or quartered if large
- 3 small or 2 large green onions, chopped
- 1 small avocado, chopped
- 1 red apple, chopped
- 1/3 cup sliced or chopped almonds
- 1/4 cup packed fresh basil, chopped
For the Honey-Dijon Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- salt and pepper
Directions
- Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside — can be made up to 5 days ahead of time.
- Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately or refrigerate for up to several hours.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Interesting salad, I loved it. I forgot to buy basil so I just sprinkled on a bit of Italian seasoning.
Sounds delish, Kathleen! Glad you were able to make it work with what you had on hand. Thank you so much for your feedback and recipe rating!
yum
The Napa Corn Salad is as great as described. I’ve made it twice now, the second being an encode. And all ages loved it, not a bite left. Thank you Iowa Girl for this 5 star winning recipe!
I’m so, so glad you love it, Kathy!! Thanks so much for your feedback!
This is one of my go-to recipes now, so tasty! I decided to add a little feta and cucumber to it and switched the basil out for Italian parsley. I will definitely be sharing with all my friends! :)
In season, this easy, and fantastic. I left out the Basil (accident). The dressing was perfect.
This isn’t the original version of the recipe that had bacon, can you send me the original recipe? It was a family favorite and I always come here to make it.
Hi Jessica, is this the recipe you’re looking for?
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepper
For the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper
Directions:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.
Can you put this original recipe back on your site? This was our favorite too, with the barley and bacon and tomato vinaigrette. I have copied this down now, but it would be nice to have it on here to reference. I love this salad at the beach!
Excellent salad – fresh, delicious and oh, so easy and fast!
Another keeper….thanks much, Kristin
Hi! What happened to the corn barley salad recipe with grilled chicken? I had this link saved and now it’s a different recipe?
Can’t find the recipe for the corn and barley salad it takes me to the Napa salad ?
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepper
For the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper
Directions:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.
I clicked a link for “Grilled Chicken with Mom’s Barley Corn Salad,” (which I’ve made before and LOVE), and it brought me to this recipe instead. Do you still have the other one somewhere on your site? I haven’t been able to find it again. Thanks for all the tasty, healthy ideas!
Here you go, Julie!
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepper
For the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper
Directions:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.
Help! I am clicking on the grilled chicken barley corn dish and this version NAPA corn salad keeps appearing. Do you still have the grilled chicken version that has the red onion and red wine vinegar in it?
Just emailed you that recipe, Misty! :)
The combination of textures and flavors was great! I found the dressing to be a little too oily, but this might be a personal preference as I find it to be a fairly common issue for me with these types of salads/vinaigrettes. Will make again with some slight adjustments!
Do you think mango instead of apple would be good? What about grilling the corn first? Not sure about raw sweet corn. Thanks!
Yes to both! Although raw, in-season sweet corn really is a treat. ;)