This fresh corn salad recipes is one of my favorite summer dishes. It’s refreshing and zesty. It requires very few ingredients, but delivers a lot of flavor. It’s the perfect crowd-pleasing recipe to serve at a summer cookout, especially alongside some seafood!
Note: This is a slight adaptation of a Barefoot Contessa recipe. I swear by her recipes and cookbooks!
Ingredients
- 7 ears of corn, shucked
- ¾ cup of red onion, finely diced
- ¾ cup of fresh basil, chopped
- 5 tablespoons of olive oil
- 5 tablespoons of apple cider vinegar
- 1 ½ teaspoons of salt
- 1 ½ teaspoons of pepper
Directions
- Bring a large pot of water to a rolling boil, and add about 2 tablespoons of salt to the water. (Chop red onion and basil in the meantime).
- Add the corn to the boiling water and cook for approximately 5 minutes.
- While the corn is cooking, prepare a large bowl for blanching. Pour two cups of ice into the bowl and fill it with cold water (leaving room for the corn).
- After the corn has boiled for 5 minutes, place the cobs into the ice water. Allow the corn to cool for approximately 10 minutes.
- Remove the corn cobs from the water and pat dry. Cut the corn kernels off of the cobs, cutting close to the cob. Pour corn kernels into a mixing bowl.
- Add diced red onion and chopped basil to the bowl.
- To make the dressing, combine the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Add the dressing to the corn mixture. Toss to combine. Additional seasoning/dressing an be added to achieve desired flavor.
- Chill in the refrigerator before serving.
Enjoy!
*If you are making this recipe ahead, I recommend waiting to add the basil within 2 hours of serving.
