No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh Corn Salad

  • servings: 12
Photography: Minh + Wass

Ingredients

  • 5 tablespoons good-quality olive oil
  • 8 cups corn kernels (10 to 12 ears)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 small diced red onion
  • 1/4 cup thinly sliced scallion, white and green parts (2 scallions)
  • 2 tablespoons cider vinegar
  • 1 cup julienned basil leaves

Directions

  1. Step 1

    Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add corn, salt, and pepper, and cook for 5 minutes, until just cooked and no longer starchy. Remove from heat, and stir in red onion, scallion, cider vinegar, and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.

Source
Martha Stewart Living, July 2001