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Fresh Corn Salad Recipe

Fresh Corn Salad Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling YIELD:10 servings


  • 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


  • 1. In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside.
  • 2. 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).
  • 3. Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings.

Nutritional Facts

1/2 cup: 102 calories, 2g fat (0g saturated fat), 0mg cholesterol, 251mg sodium, 21g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges: 1 starch, 0 vegetable, 0 fat.

Reviews for Fresh Corn Salad

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juicyfruit007 12118
Reviewed May. 18, 2014

"Nice and fresh. I used real basil and less dressing."

obxgoer 31019
Reviewed Aug. 23, 2011

"A favorite at home as well as at work pot lucks."

brennemanrs 11233
Reviewed Nov. 23, 2010

"I took this to a church gathering and I did not take any home. Everyone asked for the recipe."

Springscook 20409
Reviewed Jul. 21, 2009

"Excellent! A couple people asked me for the recipe."

annekah 28779
Reviewed Jun. 22, 2008

"Delicious...a big hit at the cookouts."

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