Fresh Basil Corn Salad

READY IN: 35mins
Recipe by Kishka

I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.

Top Review by Mirj

Confession time: We were invited out for lunch on Saturday and my hostess told me "Bring a salad". This was the salad I brought. It was such a hit, I took all the credit myself! But Kisha, I give you credit here, this salad is wonderful. Another confession, I used frozen corn, had a bag in the freezer. I just nuked it for a few minutes. If the salad was this good with frozen corn, imagine how wonderful it would be with the fresh stuff. I used mostly cider vinegar, but about 1 tablespoon was balsamic, which gave it such a lovely, sweet/tart taste. I'm going to be making this again for sure, and will make sure to use fresh corn next time! Thanks for posting this recipe!

Ingredients Nutrition

Directions

  1. Fill a large bowl with ice water.
  2. Set aside.
  3. Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
  4. Drain corn and prevent further cooking by plunging into the bowl of ice water.
  5. When corn has cooled, cut the kernels off the cob.
  6. Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
  7. Add the fresh basil just before serving.
  8. Serve cold or at room temperature.

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