Corn Salad Recipe

Summery Corn Salad – made with fresh cut corn kernels, sweet tomatoes, vibrant red onions, crisp cucumbers, flavorful feta cheese, fresh herbs and a vibrant dressing.

It’s one of the ultimate summer side dishes! It pairs so well with grilled main dishes like chicken, steak or salmon and it’s the perfect thing to bring along on a picnic.

This is simple and refreshing and brimming with nutritious goodness. A flavorful way to get your veggie intake.

If you plan on having any extra, you could just wait to toss the other half with dressing and serve it the following day. I dream about leftovers of this for lunch!

Corn Salad

A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it’s the perfect thing to bring along on a picnic.

Prep: 20min

Total: 23min

Serving Size: 1 serving

Nutrition Facts: calories 290 kcal, Carbohydrate 32 g, Protein 8 g, Fat 17 g, Saturated Fat 5 g, Cholesterol 18 mg, Sodium 425 mg, Fiber 4 g, Sugar 10 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
• 1 heaping cup halved grape tomatoes
• 1 cup diced English cucumber
• 1/3 cup diced red onion
• 2/3 cup crumbled feta cheese
• 3 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh basil
• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp each salt and freshly ground black pepper

Instruction:

1. Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
2. For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
3. Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
4. Transfer to ice water to cool for a few minutes. Drain well.
5. Cut kernels from corn then transfer to a large bowl.
6. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
7. Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

Fresh Corn Salad

Take advantage of summer’s seasonal bounty with Ina Garten’s easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Prep: 0 10min0

Total: 0 13min0

Yield: 4 to 6 servings

Nutrition Facts: calories 149 calorie, Fat 8 grams, Saturated Fat 1 grams, Sodium 95 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 4 grams

Ingredients:

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Instruction:

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Creamy Corn Salad Recipe

This cool and Creamy Corn Salad Recipe is filled with delicious summer flavors in a creamy sauce, making it a delicious summer side dish!

Prep: 15min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 176 kcal, Sugar 1 g, Sodium 196 mg, Fat 9 g, Saturated Fat 1 g, Carbohydrate 23 g, Fiber 3 g, Protein 4 g, Cholesterol 5 mg, servingSize 1 serving

Ingredients:

• 2 lbs. Frozen corn (thawed under cool running water)
• 1 cup diced red bell pepper
• ¼ cup diced purple onion
• 1 jalapeño pepper (seeded and diced)
• ½ cup plain greek yogurt
• ½ cup mayo
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• ¼ cup chopped cilantro

Instruction:

1. Combine the corn, red bell pepper, onion and jalapeño in a large bowl.
2. In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.

Basil & Feta Corn Salad

This easy corn salad recipe is perfect for picnics and potlucks!

Prep: 10min

Total: 15min

Yield: 6 serving(s)

Nutrition Facts: calories 173 Calories, Fat 9 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 7 mg, Sodium 355 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 4 g

Ingredients:

• 4 c. fresh or frozen corn, rinsed and drained if frozen, and steamed, boiled, or grilled if fresh
• 1 c. cherry tomatoes, halved
• 1/3 c. crumbled feta
• 1/4 red onion, finely chopped
• 1/4 c. fresh basil, thinly sliced
• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• Kosher salt
• Freshly ground black pepper

Instruction:

1. Toss all ingredients together in a large bowl, then season to taste with salt and pepper.

Barefoot Contessa’s Fresh Corn Salad Recipe | Barefoot Contessa | Food Network

FAQ

What is corn salad made of?

Can you eat raw corn in a salad?

What is the best combination with corn?

• Leafy green or chopped salad.
• Meat such as pork ribs, pork chops or grilled chicken.
• Potato salad.
• Any variety of pasta salad.
• White or brown rice.
• Potato chips, French fries or potato wedges.
• Fresh fruit salad.
• Baked Russet or sweet potatoes.

How long does corn salad last in fridge?