Fresh Corn Salad

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

Yield: 4 to 6 servings

Prep Time: 25 min

Cook Time: 3 min

Fresh Corn Salad


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)

4 Responses to “Fresh Corn Salad”

  1. postedAug 21, 2009 3:41 PM

    I am making this tonight!

  2. postedAug 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. postedSep 5, 2013 8:47 AM

    How many servings does this recipe make?

    • postedSep 8, 2013 10:13 PM

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

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