Quick Summer Corn Salad with Basil

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If you ask me, summer side dishes don’t get much better than a good corn salad.

This fresh take on a classic combines sweet corn with fragrant basil, creating a salad that’s both simple and satisfying. The natural sweetness of the corn plays perfectly with the herby notes, making every bite just right.

I love how the ingredients work together without any fuss – it’s the kind of dish that feels effortless but still manages to impress. A few quick chops, a simple toss, and you’re done.

It’s the perfect addition to any backyard barbecue or casual dinner, especially when the weather’s warm and you want something light and refreshing.

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What Kind of Corn Should I Use?

Fresh sweet corn is the star of this salad, and you’ll want to pick ears that feel firm and heavy for their size. Look for bright green husks that are tightly wrapped and slightly damp, with golden-brown silks that are still soft and not dried out. While white, yellow, or bi-color corn will all work beautifully in this recipe, many cooks prefer yellow sweet corn for its classic flavor and sunny appearance in salads. If fresh corn isn’t available, you can substitute frozen corn kernels in a pinch – just make sure to thaw them completely and pat them dry before using. For the freshest flavor, try to use the corn within a day or two of purchase, and keep it in the husks until you’re ready to cook.

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Options for Substitutions

This fresh corn salad is pretty adaptable – here are some easy swaps you can try:

• Fresh corn: When fresh corn isn’t in season, you can use frozen corn kernels (about 4 cups). Just thaw and pat dry before using. Canned corn works too, but drain and rinse it well first.
• Red onion: Not a fan of red onion? Try sweet white onion, shallots, or even green onions for a milder flavor. If using regular onions, soak them in cold water for 10 minutes to reduce their sharp bite.
• Basil: Fresh basil is key to this recipe’s flavor, but in a pinch, you could use fresh parsley, cilantro, or mint. Each will give the salad a different but equally good taste.
• Apple cider vinegar: You can swap this with white wine vinegar, rice vinegar, or even fresh lemon juice. Each option will give you that nice tang the salad needs.
• Olive oil: Any neutral oil like grapeseed or avocado oil will work here, though olive oil adds a nice flavor that’s worth keeping if you have it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making corn salad is overcooking the corn, which can leave it mushy and lacking that perfect crisp-tender bite – instead, boil the corn for just 3-4 minutes until barely tender, then immediately plunge it into an ice bath to stop the cooking process.

Another common error is adding the basil too early or chopping it too roughly, which can cause it to turn dark and lose its fresh flavor – wait to add the thinly sliced basil until just before serving, and use a sharp knife to avoid bruising the leaves.

Raw red onion can sometimes overpower the delicate corn and basil flavors, so try soaking your diced onion in cold water for 10 minutes before adding it to the salad, which will mellow its sharp bite while maintaining its crunch.

For the best flavor development, let the salad rest at room temperature for 15-20 minutes before serving, allowing the vinaigrette to penetrate the corn and the flavors to meld together naturally.

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What to Serve With Corn Salad?

This fresh corn salad makes a perfect side dish for all your summer cookouts and barbecues! It pairs really well with grilled meats like chicken, burgers, or ribs since the sweet corn and tangy vinaigrette balance out those rich, smoky flavors. For a casual weeknight dinner, try serving it alongside some grilled fish or shrimp – the basil in the salad goes great with seafood. You can also turn this into a complete meal by adding some black beans and diced avocado, then serving it with warm tortillas for a Mexican-inspired dinner.

Storage Instructions

Keep Fresh: This corn salad tastes best when eaten within 2 days. Pop it in an airtight container in the fridge, and the flavors will actually continue to blend together nicely. Just give it a quick stir before serving to redistribute the dressing.

Make Ahead: Want to prep this salad in advance? You can cook the corn and chop the onions up to a day ahead. Store them separately in the fridge, then toss everything together with the fresh basil and dressing just before serving. This keeps the basil bright and prevents it from wilting.

Serving Tip: If you’re pulling this salad out of the fridge, let it sit at room temperature for about 15 minutes before serving. The olive oil might solidify a bit when cold, but it’ll loosen up quickly, and the flavors come alive when the salad isn’t super cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 8-10 g
• Fat: 30-35 g
• Carbohydrates: 40-45 g

Ingredients

• 5 shucked ears of fresh corn
• 1 small red onion
• 10 to 12 large basil leaves, sliced into thin ribbons
• 3 tablespoons apple cider vinegar
• 3 tablespoons high-quality olive oil
• 1/2 teaspoon kosher salt, plus more for boiling water
• 1/2 teaspoon freshly ground black pepper

Step 1: Prepare Ingredients

Start by preparing a large pot of salted water on the stove and bring it to a boil.

While waiting for the water to reach a boil, dice an onion until you have half a cup, then set it aside.

Next, layer basil leaves on top of each other.

Beginning at the stem, roll them into a cigar-like shape, then slice crossways to create thin ribbons (a technique known as chiffonade).

Set the basil ribbons aside for later use.

Step 2: Cook and Cool the Corn

Once the water is boiling vigorously, add the corn cobs to the pot to boil.

Allow them to cook for three minutes, which will help to remove their starchiness.

After boiling, carefully remove the corn cobs from the pot and immerse them in ice water.

This will quickly cool the corn and stop the cooking process.

Step 3: Remove Corn Kernels and Combine

Once the corn cobs are cool to the touch, slice the kernels from each cob using a sharp knife.

Place the freshly cut kernels into a salad bowl, then add the diced onion and basil ribbons to the bowl, mixing them gently.

Step 4: Prepare and Add the Dressing

In a separate small bowl, whisk together vinegar, oil, salt, and pepper until well combined.

Pour this dressing over the corn salad mixture.

Toss everything together to ensure the salad is evenly coated with the dressing.

Step 5: Adjust and Serve

Taste the salad and adjust the seasoning if necessary by adding more salt or pepper according to your preference.

Serve the salad right away for best flavor.

If preparing in advance, hold off on adding the basil ribbons until just before serving to keep them fresh and vibrant.

Enjoy your fresh and flavorful corn salad!