Fresh Corn Salad


Scallions and basil add a flavor twist to summery corn salad.


  • 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


  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.

Related Articles