This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.

  • Remove kernels, cutting close to the cobs.

  • Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Cook's Note:

This says to blanch the corn, but if you had leftover corn from the grill I think that would be yummy too, and in a pinch, you could use frozen or canned corn as well.

Nutrition Facts

109.6 calories; protein 2.2g 4% DV; carbohydrates 13.3g 4% DV; fat 6.4g 10% DV; cholesterolmg; sodium 169.8mg 7% DV. Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Loved it and will make again! Read More
Rating: 5 stars
Loved it, but knew I would because love all of those ingredients! It doesn’t make a lot so next time I am definitely doubling. Read More
Rating: 4 stars
I used frozen white corn and basil from my own herb garden. It came out delicious and I plan to make a larger quantity to serve for guests with a summer salad spread. Very easy and tasty. Read More
Rating: 4 stars
So yummy! Great summer salad! Read More