Fresh Corn Salad
- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 149
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 95 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 3 grams
- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 149
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 95 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 3 grams
Ingredients
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.
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Recipe Review Highlights
People enjoyed the simplicity and freshness of the recipe, noting the harmonious balance of the sweetness of the corn with the acidity of the cider vinegar and the aromatic freshness of basil. The dish is light and refreshing, perfect for summer.
People substituted various ingredients like using cilantro instead of basil, red wine vinegar instead of cider vinegar, or frozen corn instead of fresh. Some added tomatoes, peppers, or avocado to enhance flavor and color.
This recipe was frequently used for summer gatherings, barbecues, and picnics. It was a hit at family cookouts, 4th of July celebrations, and potlucks.
