Fresh Corn Salad
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Capture the essence of summer with this easy, make-ahead fresh corn salad——simply toss it together, and it’s ready to serve whenever you are!
You can never go wrong with simple boiled corn on the cob, but the need to cook it right before serving makes it less than ideal for entertaining—unless you relish the idea of sweating over a hot stove indoors while your guests kick back outside sipping summer cocktails. When it comes to corn for a crowd, I prefer to whip up a fresh corn salad. Not only is it best made in advance, but it’s also served at room temperature. Be sure to cook the corn briefly—just a few minutes is all it takes. And consider tossing a few tablespoons of sugar into the cooking water to ensure that the corn is sweet—a little insurance never hurts!
“I brought this salad to a potluck lunch. People kept telling me how wonderful it was and asking how I made it. It made me feel like a star!”
What You’ll Need To Make Fresh Corn Salad
- Corn: The star of the salad, providing sweetness and crunch.
- Scallions: Add a mild onion flavor and a pop of color, enhancing the overall freshness of the salad.
- Vegetable Oil: Forms the base of the dressing, adding moisture and helping to marry the flavors together.
- White Wine Vinegar: Provides acidity to balance the sweetness of the corn and add brightness to the salad.
- Fresh Basil: Infuses the salad with a fragrant flavor and adds a pretty color contrast.
- Jump to the printable recipe for precise measurements
Step-by-Step instructions
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).
The key is to barely boil the corn to keep it super crisp — a few minutes is ideal. Refresh the corn under cold water to stop the cooking process.
Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. The dish towel both dries the corn and prevents it from bouncing all over the place.
Try to keep the chunks of corn intact — it looks pretty and shows that you used fresh corn. Use the dish towel to transfer the kernels to a large bowl.
Add the white wine vinegar, vegetable oil, scallions, salt and pepper.
Toss well.
Right before serving, toss in the fresh basil.
Toss well, then transfer to a serving bowl.
Frequently Asked Questions
Yep, you can make it a day or two ahead of time. Another option is to do all the prep in advance and then put everything together right before serving (but wait to cut the basil to keep it from browning).
This is definitely best with fresh corn. That said, frozen will work; just keep in mind that frozen corn won’t have the same crisp texture that fresh does. (You don’t need to cook it prior to adding it to the salad.)
Sure! You can get creative with it. Feel free to add a handful of diced bell peppers or cherry tomatoes for extra color and sweetness. If you’d prefer a salad that incorporates beans, this black bean salad with corn will hit the spot. Or if you want to skip the step of removing the kernels from the cob, you’ll love grilled Mexican street corn.
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Fresh Corn Salad
Capture the essence of summer with this easy, make-ahead fresh corn salad——simply toss it together, and it’s ready to serve whenever you are!
Ingredients
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- ¼ cup vegetable oil
- 2½ tablespoons white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup finely sliced fresh basil leaves
- Sugar, optional
Instructions
- Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
- In a large bowl, combine the kernels 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 necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
- Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.
Pair with
Nutrition Information
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- 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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An abundance of corn from the garden this summer allowed me to try lots of corn salad recipes. Also used fresh basil from the garden and substituted our garden grown sweet onions for the scallions! A hit that we served for one of our tomato sandwich, peach cobbler parties we host in the summer.
Love this salad. Easy way to use up leftover corn. Simple and delicious!
I love using fresh corn. I almost never use canned Veggies. Fresh basil sets this dish apart. I love this recipe!
Love this recipe! Have made it twice for BBQ dinner parties and it was a hit both times. So convenient that it can be made ahead of time, and so simple to toss all the ingredients together!
This salad is scrumptious. A friend made it for me last weekend. I bought corn at the farmer’s market this morning and made it for lunch. The corn was so fresh that I used it raw. It was amazing. The quintessential taste of summer.
Hi Jenn, this is a delicious recipe & I get tons of compliments when I make it. I’ve referred many people to your website! I had some left over last month and wanted to try something different. So, I used this corn & basil salad in an omelette with diced red bell pepper & asiago cheese. It was YUMMY!!!!
That sounds delicious, Heather…and thank you so much for the referrals!
Candi made this and it was delicious! I couldn’t stop thinking about it. I am making for the 4th of July. I am sure that everyone will LOVE it!
Made this and served with Tequila Lime Chicken….delicious!
New family favorite! Making today for the 2nd time!
I was looking for something different to do with veggies- this site had a bunch of ideas- so we started with this dish. not only was a delicious! the tip from one of the comments using the bundt pan was the best! worked great! why didnt someone share this idea with my mom years ago when we spent hours cutting during harvest time!
I made this dish a lot this summer, and I prefer a little less dressing to salad ratio, as it was a bit too sweet for me at first. Definitely will be making this again once corn is back in season!
I froze corn this summer, (cut off the ears) do you think i could thaw it and use it for this salad?
Hi Nancy, You could try it but I don’t think the corn would be crisp, which is the nice thing about this salad.
Thanks Jen, I might try it anyways, will let you know how it turns out if I do.
This is so easy and delicious. I tried it without boiling the corn first-used fresh corn.
What a wonderful dish….made it for a pot-luck pool party and it was a hit. Was even asked for the recipe….gave the requester your website! I was wondering if this could be made with frozen corn (when the fresh corn season is over)?
Hi Pat, So glad you enjoyed! You could definitely make this salad with frozen corn but it won’t have that same crisp texture. Hope that helps 🙂
This corn salad sounds amazing!
20 people over for a barbeque might mean grill space is at too much of a premium, but one great and easy way to do corn is to just pull any loose bits of silk or husk off the end and throw the whole ear of corn on the grill husk and all! It steams itself inside the husk, and once it’s done you can just peel back the husk and silks and you have yourself a nice little handle to hold it with.
Here is a trick a learned from a friend. When you are cooking the corn, add some sprigs of mint to the water. You won’t believe the taste it gives the corn… unbelievable….
will definitely try this, jen. thank you!
I made this twice…the first time I had all the ingredients except for the fresh basil leaves so I used cilantro…and it was delicious like a Tex-Mex salad. Then I bought fresh basil leaves and followed the recipe exactly and it was just as delicious!!!
Everyone needs to try this dish…especially when fresh corn on cob is available in the store or from your garden.
This one was a crowd pleaser. Used Basil from my herb garden and locally grown sweet Zellwood corn. Delicious.
The fresh corn salad is a hit. It is a light and versatile side dish–great for picnics and pot lucks. Travels well. I have added other ingredients with great success, too, such as diced red pepper and/or grape tomatoes. Just increase the oil and vinegar slightly to accomodate any additions.
A great way to have corn as your side dish at a barbecue without all the mess. I’ll definitely be trying this one.
I grow fresh basil and never thought of it w/corn…loved it….great recipie!
I added chopped red pepper and shredded chopped carrots for a colorful corn salad that was really tasty.
Will put this on my MUST TRY list when the produce stand down the street opens with FRESH corn!!
my herbs from my garden will be great in this
Made this last night with some grocery store corn on the cob….it was wonderful. Can’t wait to make with fresh local corn soon!!
That sounds sssooooo good, and refreshing—I think I will be serving this with crab cakes and italian antipasto—mmmm mmmmm }:>)
It was very good. I did it a little bit different. I sauteed the onion and kernels of corn in a pan and added two small zucchini, chopped. When onion was softened, I then added the rest of the ingredients and covered with a lid to finish cooking. I let it cool, added salt and pepper and it was the hit of the dinner. Felt like summer!
This recipe sound delish and so easy. I am trying it for sure. Thanks!
This looks delicious! I want to add black beans to it for some reason:)
haven’t made this yet. sounds delish!
Scrumptious; did not make any changes.
This is a delightful dish. I have made it twice now, once with crab cakes and once with salmon. Great summer dish.
Haven’t made this yet, but planningon taking it to a picnic later this summer. Sounds so good and super easy!
This recipe sound yoummy think I will try it.
Made this over the weekend for Father’s Day cook out and it was a huge hit. Was told I should bottle and sell it!
Made this yesterday for company as a side dish for baked lemon chicken. It was very good. I added a little sugar to the boiling water for the corn as suggested (2 T to 6 ears of corn). The final dish was delicious and did not require additional sugar. I will definitely make this again. Thanks for another simple healthy recipe. Love that I can make it ahead.
I learned a really neat tip for cutting fresh corn on the cobb. Place your corn cobb into the hole of a bundt or angel food cake pan. Wiggle it in so it stays. Cut the corn down the cobb. The pan catches all of your delicious corny goodness.
Love this idea!
Recipe looks so good!
I just learned something. I’ve been overcooking my corn! I sometimes cook it for hours. Really…all it needs is approx 7 min in boiling water? Why add the vinegar?
Yes, a few minutes is all it takes, especially for a salad where you want the corn to be super crisp. For corn on the cob, I usually cook it about 10 min. The vinegar brightens up the flavor.
I love summer corn, this would be nice for pot luck.
what a perfectly easy and light side dish!!! Love this one
Yes! I, too, would prefer to be sipping your amazing Sangria rather than standing over a hot stove! And with this delicious-looking corn recipe, I will be able to do just that. Thanks, Jenn! ;-))
I’m going to a party this coming Sunday and was trying to come up with something to take…this is perfect. Some of the people are vegetarians and some are vegans!!!
My Nana and I were looking at your recipe.It looks so pretty and delicious. we are going to try it at our next family gathering. Thanks for the great idea!
p.s. when you are making just regular corn on the cob do you add sugar to the water, as well? I’m just wondering if that’ s a trick to make it taste sweet.
Yes, it works great!
I love this alternative to just plain corn on the cob! Great idea to have a corn dish that can be made ahead of time…
I will definitely make this. I have to say, I really cheat and microwave my corn. The salad looks delicious and is easier to eat in front of people than by gnawing on that cob!
? How many does this serve?
Looks delish, would love to make for an upcoming party!
Oops, thanks Candi. Serves 4!
Sounds yummy! I never boil my corn. I bring a pot of water to a boil. When boiling add the corn. When it comes to a boil again, cover and take off the heat. Let sit 7-9 minutes. Voila…perfect corn!!!
Sounds like a delicious and easy way for fresh corn! How are you growing your basil? Is it growing in water?
Hi Donna, That’s the hydroponic basil (the small plant in a bag) they sometimes sell at the grocery store. When you bring it home, place it in a vase of water — as long as you replenish the water, it lasts forever.
Hi Jenn, I have no luck keeping basil. Do you put the vase in the fridge with a bag over the top (like I do with coriander)? Or do you just keep it on the bench in water? I find on the bench the leaves go brown and fall off within a few days.
Hi Danielle, I don’t put it in the fridge or cover it. I just keep it in a vase in a sunny space on my counter. Hope that helps!
I make something similar, except I also add a little chopped tomato, garlic and I use apple cider vinegar. I serve this with grilled Italian sausage! YUM!
That sounds really good, Edgar!