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Fresh Corn Salad

  • servings: 12
Photography: Minh + Wass


  • 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


  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.

Martha Stewart Living, July 2001