Fresh Corn Salad Recipe

A vibrant corn salad sits in a white bowl with a red scalloped edge. The salad includes corn kernels, diced red bell peppers, and finely chopped herbs. Surrounding the bowl are basil leaves and a yellow-checkered napkin. The presentation is fresh and colorful.

This simple-to-make fresh corn salad recipe is a delicious and colorful side dish or salad. The combination of fresh corn, multicolored diced sweet peppers, and onions, all tossed in a slightly sweet tangy dressing, will be a hit at your next dinner.

Keyword corn, peppers, salad

Servings 1/2 cup servings

Calories 105

Author Gina Dickson

Ingredients

3 cups corn about 5 ears
1/3 cup onions diced small
1/3 cup bell pepper diced small
1/3 cup yellow bell pepper diced small
1/3 cup red bell pepper diced small

Dressing

4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup basil fresh, cut into thin ribbons
1/4 cup parsley optional - fresh, cut into thin ribbons

Instructions

Cook Corn

Place a few inches of water in a large pot and insert a steaming basket or rack above the water level. Arrange shucked corn cobs on the rack, cover the pot with a tight-fitting lid, and bring the water to a boil. After it starts to boil, let the corn steam for about 10 minutes. When time is up, plunge the corn cobs into cool ice water to stop the cooking process.
3 cups corn

Prepare Corn and Vegetables

Cut the corn kernels off the cob using a sharp knife and place them in a large bowl. Dice the onions and bell peppers into small pieces, then add them to the bowl with the corn.
1/3 cup onions, 1/3 cup bell pepper, 1/3 cup yellow bell pepper, 1/3 cup red bell pepper

Make Dressing

In a small jar, combine the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Secure the lid tightly and shake until well mixed.
4 tablespoons olive oil, 6 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, 1/2 teaspoon black pepper

Assemble Salad

Pour the dressing over the corn and vegetables. Toss everything together with a large spoon until evenly coated. You can salt and pepper it to taste.
Just before serving, cut the basil (and parsley, if using) into thin ribbons and toss them into the salad. Serve immediately.
1/2 cup basil, 1/4 cup parsley

Notes

Can I use Frozen Corn?

Absolutely! If fresh corn on the cob isn’t available, frozen corn works well. I suggest buying steamer bags of corn. They are quick and easy to cook in the microwave and the corn remains fresh, not soggy.

Nutrition