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Fresh Corn Salad

 Fresh Corn Salad
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides—and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
10 ServingsPrep: 20 min. + chilling


  • 8 ears fresh corn, husked and cleaned
  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 large tomatoes, seeded and coarsely chopped
  • 1/2 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper


  • In a large saucepan, cook corn in enough boiling water to cover for
  • 5-7 minutes or until tender. Drain, cool and set aside.
  • In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar,
  • salt if desired, basil and cayenne pepper. Cut cooled corn off the
  • cob (should measure 4 cups).
  • Add the corn, tomatoes, onion and peppers to the oil mixture. Mix
  • well. Cover and chill for several hours or overnight. Yield: 10
  • servings.

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Fresh Corn Salad (continued)

Nutritional Facts:Diabetic Exchanges: One serving (without added salt) equals 1 starch, 1/2 vegetable, 1/2 fat; also, 102 calories, 251 mg sodium, 0 cholesterol, 21 gm carbohydrate, 3 gm protein, 2 gm fat.