Fresh Corn Salad is the ultimate celebration of summer’s sweetest produce—bursting with juicy, golden kernels, bright basil, and a tangy vinaigrette that brings it all together. If you’re looking for a salad that’s as easy to prepare as it is vibrant and refreshing, this one will quickly become your go-to side for every barbecue, picnic, and weeknight dinner.
Why You’ll Love This Recipe
- Peak Summer Flavor: Every bite bursts with sweet, juicy corn and fresh basil—like sunshine in a bowl!
- Effortless and Quick: Fresh Corn Salad comes together in barely 25 minutes, making it perfect for any last-minute gathering or meal prep.
- Light Yet Satisfying: The simple vinaigrette lets the vegetables shine, while the texture makes this salad hearty enough to stand alone or play sidekick.
- Versatile Crowd-Pleaser: It’s naturally gluten-free, easy to adapt, and a guaranteed hit from potlucks to picnics.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making this Fresh Corn Salad absolutely irresistible. Each one brings its own special flair—from the sweetness of corn to the basil’s aromatic lift and the satisfying bit of crunch from scallions.
- 5 ears of corn, shucked: Fresh, in-season corn delivers natural sweetness and the best texture—don’t be shy about tasting a raw kernel for freshness at the market.
- 2 scallions (white and green parts), finely sliced: Scallions bring a gentle onion flavor and pops of green that brighten every bite.
- ¼ cup vegetable oil: Neutral oil supports the vinaigrette without overwhelming those fresh veggie flavors.
- 2½ tablespoons white wine vinegar: This tangy, slightly fruity vinegar sharpens and balances the sweetness of the corn.
- ½ teaspoon kosher salt: Essential for coaxing the flavors from your fresh veggies—be generous, especially when boiling the corn!
- ½ teaspoon freshly ground black pepper: Adds just enough peppery zip to let the corn and basil sing.
- ⅓ cup finely sliced fresh basil leaves: Fresh basil is the secret weapon; it adds an herbaceous, summery perfume.
- Sugar, optional: If your corn isn’t as sweet as hoped, a pinch of sugar can work magic. Taste before you add!
Variations
One of my favorite things about Fresh Corn Salad is how endlessly customizable it can be. Whether you’ve got extra veggies to use up or want to give the salad your own signature twist, it’s a breeze to adapt.
- Add Feta or Cotija: For a creamy, salty punch, sprinkle a handful of crumbled feta or cotija cheese over the finished salad.
- Mediterranean Spin: Toss in cherry tomatoes, diced cucumber, and kalamata olives for a Med-inspired take that pairs beautifully with grilled meats.
- Kick of Heat: If you love spice, add minced jalapeño or a pinch of red pepper flakes for a gentle kick.
- Vegan-Friendly: Make sure your vinegar and any added ingredients are vegan for a plant-based picnic winner.
How to Make Fresh Corn Salad
Step 1: Cook and Cool the Corn
Bring a large pot of well-salted water—enough salt that it tastes like the sea—to a boil. Add the shucked ears of corn and cook them just until tender-crisp, about 3 to 4 minutes. Be careful not to overcook; you want the kernels juicy, with a delicate pop! Transfer the corn to a big bowl of very cold water to halt the cooking and lock in that vibrant color and snap.
Step 2: Cut the Kernels
Once cool, set each ear of corn on a dish towel over a cutting board. This little trick keeps the kernels from scattering everywhere! Use a serrated knife to carefully slice the kernels away from the cobs. The towel gently dries them in the process—no extra step needed.
Step 3: Build Your Salad
Add the corn kernels to a large bowl, then toss them with the sliced scallions, vegetable oil, white wine vinegar, kosher salt, and black pepper. Give everything a hearty mix so the vinaigrette lightly coats every kernel and scallion slice. Cover and refrigerate until you’re ready to serve (this is when the flavors really get to mingle).
Step 4: Finish and Adjust
Just before serving, fold in the fresh basil and take a little taste. If the salad is too tart, add a splash more oil; if it’s on the bland side, go for more vinegar, salt, or pepper. For lackluster corn, a sprinkle of sugar brings out super-sweetness. Serve the Fresh Corn Salad chilled or at room temperature, and watch it vanish!
Pro Tips for Making Fresh Corn Salad
- Boiling Brilliance: Always salt your cooking water heavily and consider adding a tablespoon or two of sugar for super-sweet, flavorful corn every time.
- Towel Trick for Tidiness: Cutting corn on a dish towel saves the day (and your kitchen floor) by catching every flying kernel.
- Basil at the End: Wait to add fresh basil until the last minute—it stays green and fragrant rather than bruised and wilted.
- Taste As You Go: Corn sweetness can vary, so always taste the finished salad and adjust with sugar, salt, or vinegar until it feels absolutely perfect for you.
How to Serve Fresh Corn Salad
Garnishes
A handful of fresh basil ribbons, extra sliced scallions, or even a shaving of parmesan elevate your Fresh Corn Salad from simple to showstopper. For a bit of color, a few halved cherry tomatoes scattered on top never hurt, either!
Side Dishes
This salad pairs effortlessly with anything hot off the grill—think chicken, steak, sausages, or even fish tacos. It’s also a lively companion to summertime classics like burgers, potato salad, or grilled veggie skewers.
Creative Ways to Present
Scoop your Fresh Corn Salad into lettuce cups for picnic-friendly bites, serve in mason jars for portable lunches, or pile it high on a platter alongside grilled shrimp for an eye-catching centerpiece. Layering it over a bed of arugula also turns it into a lovely, light meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fresh Corn Salad in an airtight container in the fridge for up to 3 days. The flavors get even more delicious after a rest, although the basil is best added just before serving to keep things looking and tasting their freshest.
Freezing
While you can freeze cooked corn on its own, Fresh Corn Salad doesn’t freeze well—the fresh basil and scallions lose their lovely texture and color. For best results, enjoy it fresh or make just enough for a few days!
Reheating
This dish is meant to be served cold or at room temperature, so there’s no need to reheat. If you accidentally over-chill it, just let it sit out for 10–15 minutes before serving to bring back the flavors and aromas.
FAQs
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Can I use frozen or canned corn if fresh isn’t available?
Absolutely! Frozen corn works surprisingly well—just thaw and drain thoroughly before using. Canned corn is okay in a pinch, but make sure to rinse and drain it, and note that you may need to boost the flavor with extra basil, salt, or sugar.
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How far ahead can I make Fresh Corn Salad?
You can boil and cut the corn a day in advance and toss the salad ingredients together a few hours before serving. For the freshest taste and prettiest color, add the basil just before you’re ready to serve.
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What’s the best way to cut corn off the cob without making a mess?
Lay a clean dish towel over your cutting board, set the cob upright at an angle, and use a serrated knife to gently shear the kernels from top to bottom. The towel will catch stray kernels and soak up extra moisture!
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Can I serve Fresh Corn Salad warm?
Yes! While it’s typically served chilled or at room temperature, you can also enjoy it lightly warm, especially if you mix in the just-cooked corn and serve right away. It’s wonderfully adaptable according to your mood and meal.
Final Thoughts
If you’re craving something bright, fresh, and endlessly inviting, I hope you try this Fresh Corn Salad soon—it’s like summer in every spoonful. Enjoy making it your own, and don’t be surprised when your family and friends start requesting it at every gathering!
Print
Fresh Corn Salad Recipe
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Total Time: 25 Minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and simple Fresh Corn Salad recipe that highlights the natural sweetness of corn with a tangy vinaigrette and fresh basil.
Ingredients
Corn Salad:
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 1/4 cup vegetable oil
- 2 1/2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup finely sliced fresh basil leaves
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Boil the corn until tender-crisp, about 3 to 4 minutes. Drain and cool in cold water. Cut kernels off the cobs.
- Prepare the Salad: In a bowl, mix corn kernels with oil, vinegar, scallions, salt, and pepper. Refrigerate. Before serving, add basil and adjust seasoning if needed.
- Adjust Flavor: Taste the salad and adjust with more oil, vinegar, salt, pepper, or a hint of sugar if desired.
- Serve: Enjoy the salad cold or at room temperature.
Notes
- For sweeter corn, add a pinch of sugar to the salad.
- Ensure corn is not overcooked to maintain its crunchiness.
- Adjust seasoning as per personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
