Corn Salad

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Bright and fresh corn salad is packed with fresh corn, tomatoes, cucumber, and basil. It’s the perfect, refreshing side dish.

Bright and fresh corn salad is packed with fresh corn, tomatoes, cucumber, and basil. It's the perfect, refreshing side dish. 

Corn is one of those vegetables that often gets overlooked, but shouldn’t because it’s so affordable and easy to come by in the summer and fall. Making a fresh corn salad is just the thing to do when you come home with a big bag of fresh corn from the farmer’s market or grocery store.

The best thing about this corn salad recipe is that you don’t have to cook the corn. I think raw corn is so fresh and juicy. If I’m in the mood for cooked corn, I usually microwave corn on the cob, or grill it. But in this case, fresh is generally best.

Cutting corn off the cob can be a messy job, so after I husk and peel the corn, I chop the stem off the cob with a sharp knife to make a flat surface. I place the flat part of the corn into a large bowl and use the knife to cut down the cob to quickly remove the kernels. The kernels stay in the bowl and don’t go all over the counter. Just be sure to be careful when working with sharp knives.

After the corn is off the cob, I add some fresh tomato and cucumber. Cherry tomatoes are best because they’re so sweet, but whatever you have on hand will work.

Season the vegetables with salt and pepper and add olive oil, fresh basil ribbons and white wine vinegar for flavor.

This keeps well in the fridge for a day or so, so make this ahead of time if you’re having guests over and remove it to serve cold when it’s time to eat. Enjoy!

 

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Corn Salad


  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6

Description

Bright and fresh corn salad is packed with fresh corn, tomatoes, cucumber, and basil. It’s the perfect, refreshing side dish.


Ingredients

  • 2 cups fresh corn kernels (cooked or canned works, too)
  • 1 cup halved cherry tomatoes
  • 2/3 cup diced cucumber
  • 1/3 cup diced red onion
  • 45 basil leaves, chiffonaded
  • 1 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1/2 tsp. salt
  • 1 pinch pepper

Instructions

  1. Add all of the ingredients to a bowl and toss until combined.
  2. Serve right away, or chill in the fridge until you’re ready to eat.