This Fresh Corn Salad is a simple, flavorful summer side when sweet fresh corn is in season.
If you want an easy summer salad that’s different from a typical green salad, try this Fresh Corn Salad. The recipe is inspired by Ina Garten’s approach in the Barefoot Contessa cookbook: simple, high-quality ingredients combined for great flavor. It’s quick to make and pairs well with grilled meat, fish, or a light pasta.
Ingredients needed:
- 3 to 5 ears of corn on the cob, shucked
- ½ cup finely diced red onion
- ½ cup fresh basil leaves, cut into thin strips
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cider vinegar
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
How to make Fresh Corn Salad:
Bring a large pot of salted water to a boil. Add the shucked corn cobs and cook for 3 minutes only. Drain the corn and immediately transfer the cobs to an ice water bath to stop the cooking and preserve color. Once cool, cut the kernels off the cobs, slicing close to the cob to release all the kernels.
How to cut basil:
Stack the basil leaves, roll them tightly into a cigar-like shape, then slice across the roll with a sharp knife to create even thin strips (chiffonade). This gives uniform basil ribbons that distribute beautifully through the salad.
In a large bowl combine the corn kernels, diced red onion and basil strips. In a small bowl whisk together the olive oil, cider vinegar, salt and pepper. Pour the vinaigrette over the salad and toss to coat. Taste and adjust seasoning if needed. Serve cold or at room temperature.
Make ahead instructions:
This salad stores well for a few hours in the refrigerator. If preparing ahead, toss the corn, red onion and vinaigrette together, but wait to add the basil until just before serving to keep the herb bright and fresh. Keep the salad covered and chilled until ready to serve.
Other corn-forward salad ideas to try:
- Grilled corn salad with charred kernels
- Blueberry and corn salad with prosciutto
- Bacon, avocado and corn salad
- Black bean and corn salad for a heartier side
- Corn and cucumber picnic salad for light freshness
- Fresh corn with zucchini and tomato
- Fritos-style corn salad for crunchy texture
- Fresh corn and tomato salad with a balsamic basil dressing
If you follow the Weight Watchers plan, check your personalized WW tools for points corresponding to this salad.
Fresh Corn Salad
Ingredients
SALAD:
- 5 large corn on the cob, shucked (or 3 smaller ears)
- ½ cup finely diced red onion
- ½ cup fresh basil leaves, cut into thin strips
VINAIGRETTE:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large pot of boiling salted water, cook the corn cobs for 3 minutes. Drain and immerse them in ice water to stop the cooking and preserve color. When cool, cut the kernels off the cob, slicing close to the cob.
- Toss the kernels in a large bowl with the red onion and basil.
- In a small bowl, whisk together the olive oil, cider vinegar, salt, and pepper. Pour over the corn mixture and toss to combine. Taste and adjust seasonings as needed. Serve cold or at room temperature.
- If making ahead, leave out the basil and add it just before serving to maintain freshness.
Nutrition (per serving)
Calories: 172 kcal • Carbohydrates: 24 g • Protein: 4 g • Fat: 9 g • Fiber: 3 g • Sugar: 8 g
Nutrition information is an approximation.
