Can I make corn salad ahead?

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).

Can I use frozen corn in the corn salad?

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.)

Are there any variations or substitutions I can try with corn 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 .

Fresh Corn Salad - Once Upon a Chef

Fresh Corn Salad

By Jenn Segal

Inspired by The Barefoot Contessa Cookbook (Clarkson Potter, 1999)

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!

Servings: 4 to 6

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Total Time: 25 Minutes

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

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

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.