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Under 30 Minutes

Corn Salad

  • Prep:
  • Total Time:
  • Servings: 4
Corn Salad

Source: Everyday Food, July/August 2006


  • 6 ears corn, husks and silk removed
  • 3 scallions, thinly sliced crosswise (1/2 cup)
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

  2. To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

Reviews (7)

  • cookeverydayfood 1 Aug, 2012

    I made this as part of my cook through of the Everyday Food cookbooks. I agree with some others about adding a kick to it. As is, it's a great side dish that really shows off the sweet corn flavor.

  • drausue 28 Jun, 2010

    I make a similar corn salad but I add a jalapena, red pepper, cilantro, and some lime zest. Add a can of black beans and a bit of cumin and it makes a great meatless taco salad. For a full meal- add some southwest flavored chicken breast strips.

  • meowbaby 30 May, 2010

    I made this corn salad and received many compliments. Next time I make it, I will find a way to add more of a kick with spices since I think it could've used it. I like spicey food and it was a bit bland for my tastes. But easy to make and good for picnics when you wanted to prepare a side in advance.

  • bmallorca 10 Sep, 2008

    this is really, really good! and so easy.

  • Adina 3 Sep, 2008

    When the corn is fresh, sweet, and tender, it's delicious raw -- especially in a salad or relish! Try it and let us know what you think.

    -Adina Steiman, Everyday Food

  • katierae81 5 Jul, 2008

    I eat raw corn all the joke!

  • kmeyersvt 20 Jun, 2008

    Raw corn?

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