Classic Corn Salad

Ingredients

• 4corn cobs
• 150 g (1 cup)cherry tomatoes, chopped
• 1purple onion, diced
• 45 ml (3 tablespoons)red wine vinegar
• 45 ml (3 tablespoons)olive oil
• 5 g (1 teaspoon)kosher salt
• 1 g (½ teaspoon)freshly ground black pepper
• 12 g (½ cup)fresh basil

Instructions

1. 1

   Cook the corn

   Cook the corn using one of these methods: microwave each cob on high for 2 minutes; grill for about 6 minutes, turning; or put the cobs in a pot of boiling water, cover the pot and turn off the heat.

2. 2

   Cool the corn

   Leave the corn until it has cooled completely.

3. 3

   Remove the kernels

   Slice the kernels off each cob.

4. 4

   Add to bowl

   Put the corn kernels in a bowl.

5. 5

   Toss the salad

   Add the chopped tomatoes, diced onion, red wine vinegar, olive oil, salt and pepper. Toss everything together.

6. 6

   Finish with basil

   Add the fresh basil and serve.

What is corn salad?

Corn salad is a simple mix of sweet corn and fresh vegetables, dressed with a sharp, light vinaigrette. It suits summer cookouts and barbecue spreads, when corn is in season.

This version keeps the ingredient list short: tomatoes and purple onion bring colour and freshness, while basil adds an aromatic finish. Fresh corn gives the salad its sweet, substantial base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 1g protein, 7g carbs, 4g fat.

The corn provides most of the carbohydrates, while the olive oil contributes most of the fat; the vegetables and basil add freshness, with only a little protein overall. Pair a serving with a protein-rich main and extra vegetables for a more balanced plate.

Choosing the corn

Fresh cobs: use corn that feels firm and has plump kernels for a juicy, sweet salad. The recipe also gives three cooking options, so choose whichever suits your kitchen or barbecue.

Cooking and cooling

Microwave: cook each cob on high for 2 minutes. Grill: cook for about 6 minutes, turning the cobs as they cook.

Boiling water: place the corn in a pot of boiling water, cover it and turn off the heat. Whichever method you use, let the corn cool completely before cutting off the kernels.

Getting the texture right

Kernel removal: stand a cooled cob on its end and slice downwards to separate the kernels. Use a steady hand and a large bowl to catch any kernels that fall.

Mixing: toss the corn, tomatoes and onion with the dressing until evenly coated. Add the basil at the end to keep it fresh and fragrant.

Balancing the dressing

Vinegar and oil: red wine vinegar gives the sweet corn a tangy contrast, while olive oil rounds out the dressing. Toss thoroughly so the seasoning is distributed through the salad.

Serving ideas

Serve the salad alongside grilled vegetables, fish, chicken or other barbecue dishes. It also works as a fresh side for a picnic or a summer lunch.

Recipe notes & tips

• Let the corn cool completely before slicing off the kernels.
• Use a sharp knife to cut cleanly along each cob.
• Turn the cobs as they grill so they cook on different sides.
• Toss the salad well so the vinegar, oil and seasoning coat the ingredients.
• Add the basil just before serving for a fresh herbal finish.

Variations

• Add cucumber: Dice it and toss it in for extra crunch.
• Use another herb: Swap the basil for chopped fresh parsley or coriander.
• Add chilli: Stir in a little finely chopped chilli for heat.
• Include feta: Crumble it over the salad just before serving.
• Make it smoky: Grill the corn until lightly charred before cutting off the kernels.

Common mistakes to avoid

• Cutting warm corn: It can be awkward to handle; wait until the cobs have cooled completely.
• Slicing towards your hand: Keep the cob steady on a board and cut downwards with care.
• Skipping the toss: The dressing and seasoning may stay unevenly distributed; mix the salad thoroughly.
• Adding basil too early: It can lose its fresh character; mix it in at the end.
• Overcooking the corn: It may become less crisp; follow one of the listed cooking methods and timings.

How to store

Store the salad in a covered container in the refrigerator and eat within 2 days. Serve it chilled or let it sit briefly at room temperature; it does not need reheating.

Frequently asked questions