Fresh Corn Salad
This recipe creates a refreshing fresh corn salad, featuring perfectly cooked corn kernels, crisp red onion, and fragrant fresh basil. Dressed simply with cider vinegar and olive oil, it's a vibrant and easy side dish that can be served cold or at room temperature, perfect for any occasion.
Equipment
- 1 Large Pot For boiling corn
- 1 Large Bowl For mixing and shocking corn
- 1 Sharp Knife For dicing and cutting kernels
- 1 Cutting Board For prep work
- 1 Colander/Strainer For draining corn
Ingredients
Main
- 5 ears of corn shucked
- 1/2 cup small-diced red onion 1 small onion
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Notes
Achieving perfectly crisp-tender corn is key: cook only until the starchiness is gone, then immediately shock in ice water to halt cooking and preserve its vibrant yellow color and snap. For the red onion, if you find its raw pungency too strong, consider a quick rinse under cold water after dicing, or a brief soak in ice water, then thoroughly drain before adding to the salad. This mellows the flavor without losing its characteristic crunch. Always add fresh herbs like basil right before serving to maintain their aromatic potency and prevent wilting or discoloration. Taste and adjust seasoning just before serving; the salt and pepper levels can change slightly as the salad sits.