Over Memorial Day weekend, we had 20 guests over for a casual BBQ. I wanted to serve fresh corn on the cob, but did not want to be the stereotypical frazzled hostess standing over a hot stove boiling 20 ears of corn while my guests kicked back outside sipping Sangria. My solution was to make a simple corn salad that I could do ahead of time: sweet corn scraped off the cob, mild scallions and fresh basil in a tart white wine vinaigrette. Not only was it easy and delicious, it was a refreshing change from the usual (and messy) corn on the cob slathered with butter.
Begin by bringing a large pot of salted water to a boil. I also usually throw a few tablespoons of sugar into the water to ensure that the corn is sweet (definitely sacrilege with fresh farm picked corn, but when you buy it at the grocery store you never know how fresh it is…and a little sugar never hurts). The key is to barely boil the corn to keep it super crisp — a few minutes is all it takes.
Refresh the corn under cold water to stop the cooking process, then use a serrated knife to cut the kernels of the cobs.
Toss the corn with white wine vinegar, vegetable oil, scallions, salt and pepper.
Right before serving, toss in the fresh basil. Fresh, crisp, delicious!
My Recipe Videos
Fresh Corn Salad with Scallions and Basil
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 3-1/2 tablespoons 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
- Sugar, optional
- In a large pot of boiling salted water, cook the corn for 3-4 minutes. Do not overcook. Drain and immerse it in very cold water to stop the cooking process. When the corn is cool, use a serrated knife to cut the kernels off the cob.
- Combine the kernels in a large bowl with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. A pinch of sugar also goes a long way if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
- Calories: 267
- Fat: 14 g
- Saturated fat: 1 g
- Carbohydrates: 38 g
- Sugar: 6 g
- Fiber: 5 g
- Protein: 5 g
- Sodium: 245 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.