Summer Corn Salad, The Perfect Potluck Dish

Summer Corn Salad, The Perfect Potluck Dish

It blows my mind that summer starts in June and goes until September. I don’t know about you but my summer goes from May-August. One of the best parts of summer is s’mores. A summer night isn’t complete without roasting marshmallows over a fire to make s’mores. Cookouts and potlucks are almost as great. Everyone brings their favorite dish while they laugh and catch up. One of my favorite dishes is Summer Corn Salad. It is a great summer potluck dish because it’s quick, easy, flavorful and healthy. Potlucks are tasty, but sometimes limited in healthy options that taste good this Summer Corn Salad is a win-win.

Summer, Summer, Summertime

The reason why this became one of my favorites is that I love anything and everything with corn. Growing up in Indiana will do that to you. The only place where eating corn for a meal is acceptable. This Summer Corn Salad dish is kind of like that, but it’s a side hustle with even more delicious vegetables. DYK veggies are a great source of fiber, vitamins, and minerals. Usually, the more colorful it is, the more nutrients it has. You can also utilize herbs as a flavoring to help decrease the amount of salt in dishes as well.

Food Safety

Because summer is warmer than most other seasons it’s important to remember food safety when cooking out and during potlucks. Here are some quick tips to keep you, your family and friends safe this summer.

  • Avoid cross-contamination. Use separate cutting boards and utensils for raw meat and ready-to-eat items.

  • Always use a clean plate and utensil for serving cooked food. Never reuse items that touched raw meat to serve cooked food.

  • Don’t leave food out all day on the table. Leave food out for no longer than 4 hours, if it is above 90 F leave out for no longer than 1 hours.

  • Bacteria grow quickly in this environment. Remember to put the dishes back into the fridge once everyone is served.


  • 1 cup frozen corn

  • 10 grape tomatoes

  • 1/2 small zucchini , quartered

  • 1/2 cup fresh parsley, chopped and packed

  • 1 Tbsp olive oil

  • juice of 1/2 lime

  • 1/2 tsp black pepper


  1. Cook corn in skillet until they dance and pop around. about 5-7 minutes

  2. In a medium size, bowl add olive oil, lime juice, cumin, and pepper and combine

  3. Add tomatoes, zucchini, corn, and parsley and mix well until coated with dressing.

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