Fresh Corn Salad

Have some fresh corn… in the summertime? This salad is a must-make…

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Fresh Corn Salad

Yield: 4 to 6 servings

Prep Time: 25 min

Cook Time: 3 min


5 ears fresh corn, shucked
1/2 cup finely diced red onion
3 Tablespoons cider vinegar
3 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves, cut into thin strips


In a large pot of boiling salted water, cook the corn cobs for 3 minutes only. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Source: (Adapted slightly from The Barefoot Contessa Cookbook)

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4 Responses to “Fresh Corn Salad”

  1. 1

    Gaby — August 21, 2009 @ 3:41 PM

    I am making this tonight!

  2. 2

    Kelsey/TheNaptimeChef — August 21, 2009 @ 4:13 PM

    Delicious! I posted something similar yesterday, I just love any kind of corn salad at this time of year. Great recipe!

  3. 3

    Diane — September 5, 2013 @ 8:47 AM

    How many servings does this recipe make?

  4. 4

    Lori Lange — September 8, 2013 @ 10:13 PM

    4 to 6 servings- sorry I left that out (fixed now!)