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Refreshing Corn Salad

Jennifer Murray

"This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking."
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8 h 27 m servings 277 cals
Original recipe yields 6 servings

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  • Prep

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  1. Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
  2. Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.


  • Cook's Note:
  • A 16-ounce package of frozen corn can be substituted for fresh corn.

Nutrition Facts

Per Serving: 277 calories; 15.9 g fat; 31.9 g carbohydrates; 6.1 g protein; 16 mg cholesterol; 540 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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Had a craving for this tonight but couldn't find fresh corn so I used two cans of Del Monte whole kernel corn and it was still delicious.

Didn't change one thing with this recipe. I dressed it lightly and left it overnight in the fridge. Delicious

I got rave reviews when I brought this dish to a family picnic!

I made this salad for the first time for a party and had 5 people tell me it was absolutely the best corn salad they've ever had. I was out of mayo that day and substituted Ranch dressing for t...

Very good! I used summer corn on the cob left over from a picnic. Couldn't stop tasting it! Will definitely make it again.

Cheese adds a little bit of dimension, delicious!!! I also skipped the step where the corn was boiled with sugar and just used salted water.

This was a good, different side dish with very interesting flavor! Thanks for sharing your recipe!