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Fresh Corn Salad

Name: Fresh Corn Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
Cuisine: Europe, Italian
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

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

10 servings

People who prefer food with some tang find this fresh corn salad particularly appealing. It's a pretty dish, too—and very economical. If you are like me and enjoy growing your own ingredients, you won't have to pick up much at the store. —Carol Shaffer, Cape Girardeau, Missouri

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.

Fresh Corn Salad Tips

What other vegetables can I add to this fresh corn salad?

You can add many other vegetables to fresh corn salad based on what you find at the farmers market or what you’ve harvested from your own garden. Try adding chopped raw zucchini, summer squash or some spicy hot peppers. If you have a bunch of green beans, blanch them to brighten their color and soften them up a little before stirring them into the salad. Got a lot of fresh herbs? Go ahead and grab a handful and toss them in!

Can the corn be added raw?

A lot of people don’t realize you can eat corn raw. In fact, it’s better for you since you won’t cook off any valuable nutrients and vitamins. You’ll be surprised at the fresh flavor and delicate crunch it has.

Can I use canned or frozen corn instead of fresh in this corn salad recipe?

When fresh corn isn’t available, you can use frozen corn in this salad. Frozen corn is picked at its peak of freshness and minimally processed, so it’s as close to fresh as you can get. Check out our collection of recipes using frozen corn, like spoon bread, fritter waffles and shepherd’s pie.

How do I store fresh corn salad?

You can store fresh corn salad, covered, in your refrigerator for 3-4 days. Keep in mind that the longer it sits, the more the veggies will release water, so we recommend serving it within 1 day of preparing it. If you need to store it for longer, keep the dressing separate from the veggies so they retain their crunch and moisture. Research contributed by James Schend, Taste of Home Deputy Editor, Culinary

Nutrition 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.