Ingredients
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. 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.
3 Videos | Photo: Fresh Corn Salad Recipe

















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By peachfoodie
on April 21, 2013
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So easy and refreshing - a great way to eat corn in the summer! I didn't have apple cider vinegar on hand, so I used white wine vinegar. It was still yummy and I got lots of compliments on it. This recipe is definitely a keeper!
By Candice D.
USA
on March 07, 2013
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This was amazing. Sweet, crunch, tangy, just delicious!!
By cocobella78
on October 10, 2012
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SO GOOD! I love this salad. Its completely delicious and I wouldn't change a thing. So fresh and a new way to serve corn for my family.
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