Fresh Corn Salad

Recipe makes 6 3/4 cup servingds
A summer must-make!

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1. Using a knife or vegetable peeler, cut kernels off corn.

2. Toss the corn kernels in a large bowl with the onion, green pepper, olive oil, vinegar, salt and pepper.

3. Just before serving, toss in the fresh basil.



5 ears of fresh corn, kernels cut off

1 red onion, diced

1 green pepper, finely diced

3 Tbsp olive oil

3 tbsp apple cider vinegar

1/2 tsp salt

1/2 tsp black pepper

1/3 cup fresh basil leaves, cut into thin strips


Knife mixing bowl measuring spoons measuring cups

More About Corn

How to Select

Choose ears with green husks, fresh silks and tight kernels.

How to Store

Refrigerate corn with husks on and use within 1-2 days

How to Prepare

Boil corn for about 7 - 10 minutes until tender and eat right off the cob! You can also use it fresh, cut off the cob, in many types of salads.