This corn and snow pea salad is the kind of dish that makes peak summer produce feel effortless. Sweet corn cut straight from the cob, crisp-tender snow peas, and crunchy cabbage and bell pepper come together with briny olives and a simple vinaigrette - no cooking beyond a quick steam, and it only gets better as it sits.

Key Ingredients & Substitutions

Fresh corn. Raw corn cut straight from the cob has a milky sweetness and crunch that cooked corn loses - cut kernels close to the cob with a sharp knife, then scrape the cob with the back of the blade to catch the sweet "milk" left behind. In a pinch, frozen corn (thawed and patted dry) or drained canned corn both work, though the texture is softer.
Snow peas. A 30-to-60-second steam is enough - you want them to lose their raw, squeaky bite while staying bright green and snappy. Sugar snap peas, halved lengthwise, are a fine substitute if that's what's on hand.
Green pimiento olives. Their brine and salt do a lot of work in this salad, balancing the sweetness of the corn - don't skip them or the salad can taste flat. Sliced kalamata olives or capers are reasonable substitutes if pimiento olives aren't available.
Red bell pepper. Adds crunch, sweetness, and color; a diced fresh tomato or handful of halved cherry tomatoes works too, though the salad will hold up a day or two less well once tomatoes are added.
Vinaigrette. A light, acidic dressing is what this salad wants - our Basic Vinaigrette is a good default, or use a favorite bottled one. Start with a few tablespoons and add more to taste rather than dumping it all in at once.

Variations

Add heat. A finely diced jalapeño or a pinch of crushed red pepper flakes gives the sweetness of the corn something to push against.
Swap the cabbage. Shredded red cabbage adds color; thinly sliced napa cabbage or even shredded Brussels sprouts work if that's what you have.
Make it a main. A can of drained and rinsed black beans or chickpeas turns this into a full meal, especially served over greens or alongside grilled tofu.
Add fresh herbs. Chopped cilantro, basil, or mint all pair well with sweet corn - add just before serving so they stay bright.
Go grilled. Grilling the corn on the cob before cutting the kernels off adds a smoky char that plays nicely against the raw vegetables.

Tips for the Best Corn and Snow Pea Salad

Use the freshest corn you can find. Corn's sugars start converting to starch the moment it's picked, so this salad is best made with corn bought within a day or two - farmers' market corn if you can get it.
Shock the snow peas. Rinsing them under cold water (or plunging into an ice bath) right after steaming stops the cooking instantly and locks in their crisp texture and bright color.
Let it chill before serving. An hour or two in the refrigerator gives the vinaigrette time to mellow the raw corn and cabbage and lets the flavors meld - this salad is noticeably better the second time you taste it than right after mixing.
Taste and re-season before serving. Raw corn and cabbage can absorb a surprising amount of dressing and salt as they sit; taste right before serving and add a splash more vinaigrette or a pinch of salt if it's turned bland.
Drain before serving if needed. If the salad has released extra liquid in the fridge, tip off any pooled excess dressing so it doesn't taste watery.

Make Ahead & Storage

This salad keeps well for 2 to 3 days in a sealed container in the refrigerator, which makes it a good option for meal prep or make-ahead potluck dishes. For the best texture, add any fresh herbs just before serving rather than mixing them in ahead of time.

How to Serve

Serve chilled as a bright, crunchy side for grilled tofu, veggie burgers, or anything off the summer grill. It also makes a great addition to a picnic or potluck spread alongside other cold salads like Bok Choy Salad with Snow Peas and Red Cabbage or a pasta salad.

Recipe