Fresh Summer Corn Salad

Fresh Summer Corn Salad
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    15

Capture the essence of summer with this vibrant corn salad. Sweet kernels mingle with tangy red onion and fragrant basil, creating a symphony of flavors that's both refreshing and satisfying. A perfect accompaniment to any summer meal, or a delightful light lunch on its own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    170 mg
  • Sugar
    3 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
3 mins

Bring a large pot of salted water to a rolling boil. Add the shucked corn and cook until the kernels are just tender, about 3 minutes. (Estimated time: 5 minutes)

02

Step
10 mins

Immediately drain the corn and plunge it into a bowl of ice water to halt the cooking process and preserve its vibrant color. Allow the corn to cool completely in the ice bath. (Estimated time: 10 minutes)

03

Step
5 mins

Once cooled, remove the corn kernels from the cobs. Use a sharp knife to carefully cut close to the cob, releasing the plump kernels. (Estimated time: 5 minutes)

04

Step
2 mins

In a large bowl, gently toss the corn kernels with the diced red onion, red wine vinegar, olive oil, kosher salt, and freshly ground black pepper to taste. (Estimated time: 2 minutes)

05

Step
1 mins

Just before serving, gently fold in the thinly sliced fresh basil leaves. This will preserve the basil's delicate flavor and prevent it from wilting. (Estimated time: 1 minute)

06

Step
1 mins

Taste and adjust seasonings as needed. Serve the salad at room temperature, or chilled, according to your preference. (Estimated time: 1 minute)

For an extra layer of flavor, try grilling the corn before removing the kernels. This will add a smoky sweetness that complements the other ingredients beautifully.
If you don't have fresh basil on hand, you can substitute with other fresh herbs like chives, parsley, or mint. Just be sure to adjust the quantity to your liking.
This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. However, it is best to add the basil just before serving to maintain its freshness.

Don Okon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 5 Ratings)
Total Reviews: (7)
  • Joey Tillman

    This is my new go-to corn salad recipe!

  • Ashtyn Waters

    The basil really makes this salad special.

  • Margarita Fisher

    So easy to make and perfect for a summer side dish.

  • Augusta Quigley

    I added a little bit of feta cheese and it was amazing!

  • Ona Adamshilpert

    This salad was a hit at our barbecue! Everyone loved how fresh and flavorful it was.

  • Lenny Ledner

    I grilled the corn first and it added a nice smoky flavor.

  • Aubree Hettinger

    I didn't have red wine vinegar, so I used balsamic and it was still delicious!

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