Ultimate Corn Salad Recipe for Summertime

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes provide a richer flavor.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions add freshness with fewer calories.

Remove the husk and silks from the corn.

Place the corn in a pot of water, covering it slightly, and bring to a boil for 3 to 4 minutes.

Plunge the corn into a cold ice bath to preserve color.

Using a serrated bread knife, cut the kernels off the cob, starting at the top and working your way down.

In a bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of white wine vinegar, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.

Add the corn kernels to a large mixing bowl.

Chop and add red bell pepper, 2 stalks of celery, red onion, halved cherry tomatoes, and 1/2 cup of peeled and seeded cucumber to the bowl.

Gently toss the ingredients together by hand to keep the corn kernels intact.

Roll fresh basil leaves into a pouch and slice into ribbons, adding just before serving to prevent discoloration.

Toss the salad gently to incorporate the basil.

Store in the refrigerator if not serving immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary