Fresh Corn Salad Recipe

5 5 8
Fresh Corn Salad Recipe
Fresh Corn Salad Recipe photo by Taste of Home
Publisher Photo

Fresh Corn Salad Recipe

Read Reviews
5 5 8
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Fresh Corn Salad in Country Woman July/August 1993, p29

Nutritional Facts

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

  • 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.
Originally published as Fresh Corn Salad in Country Woman July/August 1993, p29

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juicyfruit007 User ID: 1404522 12118
Reviewed May. 18, 2014

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

MY REVIEW
obxgoer User ID: 2649993 31019
Reviewed Aug. 23, 2011

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

MY REVIEW
brennemanrs User ID: 918569 11233
Reviewed Nov. 23, 2010

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

MY REVIEW
Springscook User ID: 4280266 20409
Reviewed Jul. 21, 2009

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

MY REVIEW
annekah User ID: 1313256 28779
Reviewed Jun. 22, 2008

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

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