My go-to for corn salads are frozen corn kernels. I always have a bag of frozen corn in the freezer, so it's that much more convenient. I thaw the corn by placing the kernels in a colander and running cold water over them until thawed. Alternatively, you can place the frozen corn kernels in a small bowl and cover them with boiling water from the kettle. Then let it stand for about 30 seconds and drain. You may also choose to use canned corn, which I find to be a little sweeter than the frozen corn. Simply drain and rinse before using. Fresh corn, with kernels cut from the cob is great too. Grilled corn will taste great in the salad as well. Or, you may also like to invest in a cob corn remover if you cook or make other recipes with corn often.