Fresh Summer Corn Salad


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

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
6 servings


  • 4 ears fresh corn, shucked

  • ½ cup finely diced red onion

  • 2 ½ tablespoons red wine vinegar

  • 2 ½ tablespoons olive oil

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 5 tablespoons thinly sliced fresh basil leaves


  1. 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.

  2. Remove kernels, cutting close to the cobs.

  3. 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 (per serving)

110 Calories
6g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 110
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 170mg 7%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 2g
Vitamin C 6mg 28%
Calcium 9mg 1%
Iron 1mg 3%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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