Corn Salad

Ina Garten's Fesh Corn Salad

Every time I look at one of Ina Garten’s cookbooks, I think “Now, why didn’t I name myself something like The Barefoot Contessa?” I really think I could’ve pulled it off!

Ina has some fun recipes, and one of these is her Fresh Corn Salad, a fantastic way to take advantage of the amazing fresh flavor of sweet corn while it’s in season.

A big plus for this recipe is that it can be made ahead of time. You can put it all together and let it chill in the fridge until you’re ready to serve the rest of your meal. Plus, it is neater/easier to serve and eat than corn on the cob. A bowl of fresh corn goodness is much more civilized for a group gathering, don’t you think?

How to make Ina Garten’s Corn Salad

The preparation is pretty straightforward. First, cook the corn. Boil it for only 3 minutes. All this does is to reduce the starchiness of the corn, and just barely cook the kernels. “Wake ‘em up” is the phrase I’ve seen on bags of frozen veggies.

After 3 minutes, immerse the cobs in ice water to stop the cooking process. Once cool, cut the kernels from the cobs. Sometimes this can be a messy project. To contain the scatter of corn, lay the cobs lengthwise and carefully cut the kernels. A kitchen towel underneath also helps contain those runaway kernels.

Once the corn is in the bowl, simply add some onion and a dressing made of apple cider vinegar, olive oil, and salt and pepper. The original recipe specifies ½ teaspoon of both salt and pepper, but I tend to add without measuring and then adjust to taste when serving.

The final ingredient is fresh basil. This is where I strayed the most from the original recipe, which specifies ½ cup of leaves. To me, this was too much. The basil can sometimes overwhelm the otherwise simple flavors of this dish. Therefore, I recommend about 5-6 large fresh basil leaves, julienned. Add these right before serving if you have mixed the salad ahead of time. The basil provides a brightness to the salad while still allowing the fresh corn taste to shine.

Pin for Fresh Corn Salad

You’ll want to try this Corn Salad with fresh corn for sure!

Ina Garten's Fesh Corn Salad
Print Recipe
5 from 55 votes

Fresh Corn Salad

Adapted from Ina Garten – The Barefoot Contessa
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 200kcal
Author: Sula


  • 5 ears of corn husks removed
  • ½ cup diced red onion
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil extra-virgin
  • Salt and pepper to taste
  • 4-5 large fresh basil leaves julienned


  • Bring a large pan of salted water to boil, add the ears of corn and cook for 3 minutes.
  • Remove and immerse in ice water to stop the cooking process.
  • Once cool, cut the kernels from each ear and place in a medium bowl.
  • Mix vinegar and oil with some salt and pepper, then pour over the corn and toss to combine.
  • Add onions and stir.
  • Just before serving, add the basil and taste to adjust seasoning. Can be served cold or at room temperature.



Calories: 200kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 333mg | Fiber: 3g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

FAQ and serving suggestions

Can I add more basil to this recipe?

If you LOVE basil then, yes, by all means add more. Up to ½ cup will work. I do recommend adding it RIGHT before serving as that amount can definitely overpower the taste of the corn.

What can substitute for the red onion?

Red onion works great in this salad because of its mild taste and the pop of color it provides. If you don’t have a red onion, a bunch of scallions (green onions) is a good substitute.

What can you serve with this fresh corn salad?

The list is long! Just about anything you are making during this season works well, here are a few ideas:
Grilled pork tenderloin
Hasselback chicken
Pulled pork
Grilled pizza
Grilled chicken
Beef Kabobs


46 thoughts on “Corn Salad

  1. 5 stars
    Ooo, this looks like a pretty good taco topping! Easy to make AND refreshing! Can’t wait to try it, Sula!

    1. Good idea! But you might want to substitute cilantro for the basil to be consistent with taco flavors. 🙂

  2. 5 stars
    I love the addition of fresh basil in this salad! This is such a light, and refreshing salad with so much flavor and crunch!

  3. 5 stars
    This recipe is mine and my husband’s favorite! We love this and I can’t wait to make this again!

  4. 5 stars
    You can never go wrong with a recipe from Barefoot Contessa, Ina Garten is one of my favorite foodies! This corn salad is so delicious and a perfect side dish for any summer meal!

  5. 5 stars
    Love salads that are simple to prepare and so full of flavour, and this corn salad is our new favourite!

  6. 5 stars
    I love corn and this is such a refreshing way of including it in a salad! Can’t wait to try it out

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