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Fresh Corn Salad | www.tasteandtellblog.com
I picked up some fresh corn a few weeks back and didn’t quite know what I wanted to do with it. Growing up, we had a lot of fresh vegetables from the garden in the summer, but with corn, it was mostly just served as corn on the cob. I never complained, because my dad grew the tastiest vegetables, and I always looked forward to dinner from the garden, and I do love corn on the cob. For some reason, when I was thinking about this corn, I wanted to do something different than the normal corn on the cob. So I set out to find a recipe.

It seems like I always start at the internet these days. Maybe it is because most of the time when I am planning, I am at work without my cookbooks. So, intent on finding a good corn recipe, I started with a google search – fresh corn salad. Of the 10 results that came up on the front page, 5 of them were for the same recipe, reprinted on different websites. I figured this had to be a good recipe.

I think this might be the first recipe from The Barefoot Contessa that I have made. I was really excited for this, but unfortunately, neither my husband or I were impressed. It was just sort of bland to us. Maybe it was the corn – that is the excuse I am using for this. Maybe it wasn’t full-of-flavor-best-of-the-season corn. Regardless, I probably won’t make this again, even though it seems like many others have loved it. Oh well – you win some, you lose some!!

**UPDATE**  I made this recipe again in 2012, and fell in love with it.  You definitely need good corn – the corn is the star.

Fresh Corn Salad
Prep time
Cook time
Total time
An easy salad with fresh corn, red onion, a simple dressing and basil.
Serves: 4-6 servings
  • 5 ears of corn, shucked
  • ½ cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup julienned fresh basil leaves
  1. Bring a large pot of salted water to a boil over high heat. Add the corn and cook for about 3 minutes. Immediately place in an ice-bath to stop the cooking.
  2. When cool, cut the kernels off of the cobs.
  3. In a large bowl, combine the red onion, cider vinegar, olive oil, salt and pepper. Add in the corn and the basil. Serve at room temperature or cold.
  4. ---------------
  5. From The Barefoot Contessa
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10 Responses to Fresh Corn Salad

  1. Quellia says:

    I think I’ll have to agree with you on the corn – that should have been a very tasty salad!

  2. Cynthia says:

    I love the crunch one gets from fresh corn. I can just imagine how flavourful the salad was.

  3. Nirmala says:

    Isn’t summer corn the best? Love it and love this recipe.

  4. Patricia Scarpin says:

    I’m sorry to know you didn’t like the result, Deb – I love corn!

  5. Belinda says:

    At the very least, it was healthy, and you tried something new! Fresh corn is a favorite of mine too. And if its any consolation, your salad looks fantastic, and sounds delicious to me. You always post the most interesting and enticing recipes. 🙂

  6. Mandy says:

    believe it or not, I was almost going to make the exact same salad! Then I saw your review. I think I will use the one from Cooklight Aug07 for dinner tomorrow…

  7. Kelly-Jane says:

    It looks so pretty, I hope it was just that particulkar corn that made it not quite what you’d have liked.

    Ina does sauteed corn in one of her books, and it’s so simple and so good!

  8. Dolores says:

    I find myself addicted to this season’s fresh corn. I’ll be trying your interpretation when my CSA box arrives later this week.

  9. Judy says:

    I have made this very salad many times, and I just love it. I brought a big huge bowl of it to a family dinner one time, but amazingly, I was the only one who ate any! Different strokes, I guess.

  10. Tartelette says:

    I love that kind of salad. I add balck beans to mine and some chopped cilantro. This one looks delicious!

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