Fresh Corn Salad | Recipes
This fresh corn salad pairs sweet kernels with red onion, vinegar, olive oil and basil. It is a simple side dish served cold or at room temperature, with a quick blanch that keeps the corn tender and bright.
Ingredients
- 5ears of corn, husked
- to tastered onion
- to tastevinegar
- to tasteolive oil
- to tastesalt
- to tasteblack pepper
- to tastefresh basil
Instructions
- 1
Cook and cool
Bring a large pot of salted water to the boil and cook the corn for 3 minutes, until its starchy taste has just disappeared. Drain it and plunge it into ice water to stop the cooking and preserve its colour. Once cool, slice the kernels from the cobs, cutting close to each cob.
- 2
Toss and season
Put the kernels in a large bowl and toss with the red onion, vinegar, olive oil, salt and pepper. Just before serving, mix in the fresh basil. Check the seasoning and serve cold or at room temperature.
What is fresh corn salad?
This is a simple salad built around kernels cut from fresh corn, dressed with onion, vinegar, olive oil and herbs. Corn salads are made in many places where sweet corn is enjoyed, so this version is best understood as a straightforward seasonal side rather than a dish tied to one specific origin.
The method works because the corn is briefly boiled and chilled before it is dressed. That keeps the kernels crisp-tender and lets their sweetness stand out against the sharp dressing and fragrant basil.
Nutrition and macros by portion
The nutrition label shows one serving as written: 200 calories, 6g protein, 40g carbs, 12g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less olive oil | 140 kcal | 4g | 28g | 8g |
| This serving | As written | 200 kcal | 6g | 40g | 12g |
| Hungry | Serve a larger portion | 300 kcal | 9g | 60g | 18g |
Corn supplies most of the carbohydrates, while olive oil is the main source of fat; the small amount of onion and basil contributes little protein. Pair a serving with a protein-rich main and another vegetable for a more balanced plate.
Choosing the corn
Fresh cobs: Choose firm ears with plump kernels and husks that are not dried out. Shuck them before cooking, as directed.
Blanching and chilling
Three minutes: Cook the cobs in boiling salted water only until the raw, starchy taste has just gone. The ice-water bath quickly stops the cooking, so the kernels do not become soft.
Cutting off the kernels
Steady cobs: Let the corn cool first, then stand each cob upright on a stable board and slice down close to the cob. A large bowl nearby helps catch kernels as you work.
Balancing the dressing
Sharp and sweet: Vinegar cuts through the corn's natural sweetness, while olive oil rounds out the flavour. Add the onion, salt and pepper with the dressing, then taste and adjust before serving.
Adding the basil
Fresh finish: Stir in the basil just before serving so its aroma stays lively. The salad can be served cold or at room temperature, making it easy to prepare ahead up to the dressing stage.
What to serve it with
A fresh side: Serve it alongside grilled fish, chicken or vegetables, or add it to a summer spread with other salads. Its crisp kernels and tangy dressing work especially well with simply seasoned main dishes.
Recipe notes & tips
- Salt the boiling water so the corn is seasoned as it cooks.
- Prepare a bowl of ice water before the corn finishes boiling.
- Cool the cobs fully before cutting to make them easier to handle.
- Cut close to the cob to collect as much of the kernel as possible.
- Add the basil just before serving for its freshest flavour.
Variations
- Add cucumber: Fold in diced cucumber for extra crunch.
- Use lemon: Replace some of the vinegar with lemon juice for a brighter dressing.
- Include tomato: Add chopped ripe tomato just before serving.
- Change the herbs: Use chopped parsley in place of basil for a different fresh note.
Common mistakes to avoid
- Overcooking the corn: Keep to 3 minutes so the kernels stay crisp-tender.
- Skipping the ice bath: Chill the cobs promptly to stop them cooking further.
- Cutting warm corn: Let it cool first for safer, neater kernel removal.
- Adding basil too early: Stir it in just before serving to preserve its fresh aroma.
- Serving without tasting: Check the seasoning after tossing and adjust the salt, pepper or vinegar.
How to store
Store leftovers in a covered container in the fridge for up to 3 days. Serve chilled or let the salad come towards room temperature; reheating is not needed.
Frequently asked questions
Can I make this salad ahead?
Yes. Cook and cut the corn ahead, then refrigerate it. Toss with the dressing and add the basil shortly before serving.
Can I use frozen corn?
Fresh corn is the ingredient specified here. If using frozen kernels instead, cook them according to their packet directions, chill them, and drain well before dressing.
How do I cut kernels off the cob neatly?
Once the cobs are cool, stand one upright on a stable board and slice downwards close to the cob with a sharp knife.
Should I serve the salad cold or at room temperature?
Either works. The method allows for both, so choose whichever suits the rest of the meal.
When should I add the basil?
Add it just before serving, as directed, to keep its flavour fresh and aromatic.
Cook it from the original
This recipe comes from barefootcontessa.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on barefootcontessa.com