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Farmer’s Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    6 servings


  • 6 medium ears sweet corn
  • 3 tablespoons butter, melted
  • 1/2 cup chopped cucumber
  • 1/2 cup fresh or frozen shelled edamame, thawed
  • 1/2 cup julienned radishes
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon salt
  • Dash pepper


  • Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally.
  • Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.

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