Go Back
+ servings
up close of corn salad in a white bowl
5 from 73 votes
Print Pin it!

Fresh Corn Salad

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

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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.