Fresh Corn Salad is summer in a bowl—sweet, juicy kernels tossed with crisp scallions, fresh basil, a punchy vinaigrette, and just a touch of love. Bright, colorful, and oh-so-refreshing, it’s the kind of side dish I make (and crave!) from the moment the first ear of corn hits the market until the last golden kernels disappear in early fall.
Why You’ll Love This Recipe
- Ultimate Summer Flavor: Nothing beats the taste of peak-season sweet corn paired with fresh basil and tangy vinegar—it’s sunshine in every bite!
- Incredibly Easy & Fast: It’s almost impossible to mess up—just a few simple steps for a big payoff, and it’s on the table in under 30 minutes.
- Make-Ahead Friendly: You can prep this Fresh Corn Salad ahead and toss in the basil at the last minute, making it perfect for potlucks or BBQs.
- Naturally Gluten-Free & Versatile: With no tricky ingredients, everyone can enjoy it, and you can adapt it to fit your tastes or what you have on hand.
Ingredients You’ll Need
One of my favorite things about this Fresh Corn Salad is how each ingredient truly shines. Every component—crisp corn, herby basil, lively scallions, and a simple, balanced dressing—brings something unique to the table, both in color and flavor.
- Fresh Corn (5 ears): Sweet, juicy, and absolutely essential. The fresher, the better—local summer corn is always best!
- Scallions (2, white and green parts): They add a delicate onion bite without overwhelming the salad, plus a lovely pop of green.
- Vegetable Oil (¼ cup): A neutral oil lets all the other flavors shine, but you could try extra-virgin olive oil if you like a more pronounced taste.
- White Wine Vinegar (2½ tablespoons): Adds brightness and the perfect tang to balance the sweetness of the corn.
- Kosher Salt (½ teaspoon): Enhances every flavor—season generously, but always taste as you go.
- Freshly Ground Black Pepper (½ teaspoon): Gives a gentle kick of spice to wake up your palate.
- Fresh Basil Leaves (⅓ cup, sliced): That classic, summery herb that transforms the salad into something special—slice just before adding to keep it vibrant.
- Sugar, optional: Only if you hit an ear of corn that’s not as sweet as you’d like—a tiny pinch can save the day.
Variations
The beauty of Fresh Corn Salad is just how easy it is to make your own. You can play with flavors and ingredients depending on what’s in your fridge or your mood that day, so feel free to get creative!
- Cheesy Upgrade: Toss in crumbled feta or cotija for a creamy, salty bite that makes the salad extra decadent.
- Add a Kick: Finely dice a fresh jalapeño or toss in a pinch of chili flakes for a little heat.
- Color Splash: Mix in chopped cherry tomatoes or sweet bell peppers to add even more freshness and rainbow hues.
- Extra Herbs: Try adding fresh cilantro or mint for a twist on the classic flavor profile.
How to Make Fresh Corn Salad
Step 1: Cook and Cool the Corn
Start by bringing a big pot of salted water to a rolling boil—you want enough salt that the water tastes almost like the sea. Boil your shucked corn for just 3 to 4 minutes, until tender-crisp (don’t overdo it—crisp is key!). To stop the cooking and preserve that gorgeous color, plunge the ears into icy cold water right away.
Step 2: Cut the Kernels Off
Once the corn has cooled, set it on a clean kitchen towel (pro tip—the towel keeps those rogue kernels from running away). Use a serrated knife and carefully cut the kernels right off the cob. They should come away easily in sweet, juicy clusters.
Step 3: Combine & Dress
Transfer those sunny kernels to a large mixing bowl. Add your finely sliced scallions, oil, white wine vinegar, salt, and black pepper. Stir gently to combine, making sure every kernel gets a kiss of that tangy dressing. Cover and refrigerate until you’re ready to serve.
Step 4: Add Basil & Adjust Seasoning
Right before serving, toss in the fresh basil. Taste—does it sing? If not, add a bit more vinegar, salt, or a pinch of sugar if the corn isn’t sweet enough. If it feels a little tart, a splash more oil will mellow it out. Serve cold or at room temperature and get ready for rave reviews!
Pro Tips for Making Fresh Corn Salad
- Salt That Water: Don’t skimp on salt in your boiling water—it makes a huge difference in bringing out the natural sweetness of the corn.
- Towel Trick for Neat Corn: Cutting kernels over a dish towel not only keeps your counter clean but also helps dry the corn for better dressing absorption.
- Wait to Add the Basil: Toss in the basil just before serving to keep it green and perky (no browning or wilting here!).
- Season to Your Taste: Every ear of corn is different—don’t be afraid to adjust the dressing so this salad is just right for you!
How to Serve Fresh Corn Salad
Garnishes
This Fresh Corn Salad is already beautiful and bursting with color, but a few extra basil leaves, a sprinkle of flaky sea salt, or even a handful of toasted pumpkin seeds on top can make it feel restaurant-fancy. Sometimes I’ll add a little extra coarse black pepper for that finishing touch.
Side Dishes
Honestly, this salad goes with just about everything! It’s the dream companion for grilled chicken, fish, burgers, or just about any BBQ fare. Pair it with lemony roast potatoes or a simply-dressed green salad for an effortless summer meal.
Creative Ways to Present
Try spooning the Fresh Corn Salad into lettuce cups for a fun, easy-to-eat appetizer, or mounding it over slices of ripe avocado. It’s also fabulous scooped onto a crostini or tucked inside a pita—you really can’t go wrong!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Fresh Corn Salad tightly and stash it in the fridge—it’ll stay fresh and crisp for up to 2 days. The flavors get even better as they mingle, but remember to add the basil fresh each time for the best color and aroma.
Freezing
Fresh Corn Salad doesn’t freeze well—the texture and vibrancy of the veggies won’t survive the deep chill. If you’d like to get ahead, you can freeze just the corn kernels (blanched and dried), then thaw and assemble the salad with fresh herbs and dressing when needed.
Reheating
No need to reheat! Fresh Corn Salad is served cold or at room temperature, so just remove it from the fridge about 15 minutes before serving to take the chill off, give it a stir, and enjoy.
FAQs
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Can I use frozen or canned corn for this recipe?
If you’re in a pinch, you can use thawed frozen corn (just rinse and pat it dry), but nothing quite matches the snap and sweetness of fresh kernels. I’d avoid canned corn here—it just doesn’t have the same summery crunch or flavor.
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Can Fresh Corn Salad be made ahead of time?
Absolutely! You can cook and dress the corn, then cover and refrigerate the salad (hold the basil) for up to a day in advance. Stir in the basil just before serving for the freshest color and taste.
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How do I know if my corn is fresh and sweet?
Look for ears with bright green, snug husks and sticky, golden silk. If you can, peel back the husk slightly—the kernels should look plump and milky. Sweet corn is best when used the same day you buy it!
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Is this salad vegan and gluten-free?
Yes! The base recipe for Fresh Corn Salad is naturally vegan and gluten-free, making it a crowd-pleaser for all kinds of eaters (just check what oil and vinegar you use, if you have sensitivities).
Final Thoughts
If you’re ready to celebrate the flavors of summer, this Fresh Corn Salad delivers every time—vivid, crunchy, and bursting with goodness. I hope you’ll try it soon and make it your own. Let it be the star at your next picnic, BBQ, or weeknight table…and don’t forget to share the love with someone you adore!
Print
Fresh Corn Salad Recipe
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Total Time: 25 Minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Fresh Corn Salad that bursts with the flavors of summer. Sweet corn kernels are tossed with scallions, basil, and a tangy vinaigrette for a simple and delicious side dish.
Ingredients
Corn Salad:
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 1/4 cup 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
Instructions
- Prepare the Corn: Boil corn until tender-crisp, then cut kernels off the cobs.
- Combine Ingredients: In a bowl, mix corn kernels with oil, vinegar, scallions, salt, and pepper. Refrigerate.
- Finish and Serve: Before serving, add fresh basil and adjust seasoning. Optionally, add sugar for sweetness. Serve chilled or at room temperature.
Notes
- For sweeter corn, add sugar to the cooking water.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
