Food & Cooking Recipes Salad Recipes Fresh Corn Salad 3.1 (24) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Scallions and basil add a flavor twist to summery corn salad. Ingredients 5 tablespoons good-quality olive oil 8 cups corn kernels (10 to 12 ears) 1 ½ teaspoon salt ½ teaspoon freshly ground pepper 1 cup small diced red onion ¼ cup thinly sliced scallion, white and green parts (2 scallions) 2 tablespoons cider vinegar 1 cup julienned basil leaves Directions 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. Print