Fresh Corn Salad
You can never go wrong with simple boiled corn on the cob as a side dish, but the need to cook it right before serving makes it less than ideal for entertaining—unless you relish the idea of sweating over a hot stove indoors while your guests kick back outside sipping summer cocktails. When it comes to corn for a crowd, I prefer to whip up a fresh corn salad. Not only is it best made in advance, but it’s also good served at room temperature.
Be sure to cook the corn briefly—just a few minutes is all it takes. I also like to toss a tablespoon or two of sugar into the cooking water to help bring out the sweetness. A little insurance never hurts.
By Exeter Produce
Jul 23, 2025Prep Time
20Cook Time
5Servings
4-6Nutritional Info
Calories: 267 Fat: 14 g Saturated fat: 1 g Carbohydrates: 38 g Sugar: 6 g Fiber: 5 g Protein: 5 g Sodium: 245 mg Cholesterol: 0 mgT
his fresh corn salad is crisp, bright, and easy to make ahead—perfect for cookouts, potlucks, or any summer meal.
Ingredients
5 ears of corn, shucked
2 scallions, white and green parts, finely sliced
¼ cup vegetable oil
2½ tablespoons white wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely sliced fresh basil leaves
Sugar, optional
Method
Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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