Description
A refreshing and simple Fresh Corn Salad recipe that highlights the natural sweetness of corn with a tangy vinaigrette and fresh basil.
Ingredients
Units
Scale
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
