This easy and nutritious barefoot contessa fresh corn salad combines sweet, juicy corn with crisp red onions and aromatic basil, tossed in a tangy cider vinegar dressing. Perfect for a quick side dish, it showcases the natural flavors of simple ingredients and offers flexibility to incorporate seasonal vegetables or herbs.
Ingredients Needed
- 5 ears corn, shucked
- 75g (½ cup) small-diced red onion (1 small onion)
- 3 tbsp cider vinegar
- 3 tbsp good olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 10g (½ cup loosely packed) fresh basil, chiffonade
How To Make Fresh Corn Salad
- Cook the corn: Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes until just tender. Drain and transfer to ice water to stop cooking and preserve colour.
- Prepare the corn: Once cooled, cut the kernels off the cob, slicing close to the cob.
- Mix the salad: In a large bowl, toss the corn kernels with red onion, cider vinegar, olive oil, salt, and pepper.
- Add basil & serve: Just before serving, stir in the fresh basil. Taste and adjust seasoning if needed. Serve cold or at room temperature.
Recipe Tips
- Use fresh corn for best flavor: Freshly harvested corn provides a sweet and crisp taste, enhancing the salad’s overall flavor.
- Properly cool the corn: After boiling, immediately placing the corn in ice water stops the cooking process and maintains its vibrant color and crunch.
- Chiffonade basil correctly: Rolling and slicing the basil leaves thinly ensures even distribution and releases the herb’s full aroma.
- Balance the acidity: Adjust the amount of cider vinegar to suit your taste, ensuring it complements the sweetness of the corn without overpowering it.
- Season just before serving: Adding salt and basil right before serving keeps the flavors fresh and prevents the herbs from wilting.
How To Store Leftovers
Transfer leftover Fresh Corn Salad to an airtight container and refrigerate. Consume within 1-2 days for optimal freshness.
Nutrition Facts
Serving Size: 1 cup (183g)
- Calories: 239
- Total Fat: 13g
- Saturated Fat: 1.8g
- Cholesterol: 0mg
- Sodium: 22mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 5g
Try More Recipes:
Barefoot Contessa Fresh Corn Salad
Description
This easy and nutritious barefoot contessa fresh corn salad combines sweet, juicy corn with crisp red onions and aromatic basil, tossed in a tangy cider vinegar dressing. Perfect for a quick side dish, it showcases the natural flavors of simple ingredients and offers flexibility to incorporate seasonal vegetables or herbs.
Ingredients
Instructions
- Cook the corn: Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes until just tender. Drain and transfer to ice water to stop cooking and preserve colour.
- Prepare the corn: Once cooled, cut the kernels off the cob, slicing close to the cob.
- Mix the salad: In a large bowl, toss the corn kernels with red onion, cider vinegar, olive oil, salt, and pepper.
- Add basil & serve: Just before serving, stir in the fresh basil. Taste and adjust seasoning if needed. Serve cold or at room temperature.
Notes
- Use fresh corn for best flavor: Freshly harvested corn provides a sweet and crisp taste, enhancing the salad’s overall flavor.
- Properly cool the corn: After boiling, immediately placing the corn in ice water stops the cooking process and maintains its vibrant color and crunch.
- Chiffonade basil correctly: Rolling and slicing the basil leaves thinly ensures even distribution and releases the herb’s full aroma.
- Balance the acidity: Adjust the amount of cider vinegar to suit your taste, ensuring it complements the sweetness of the corn without overpowering it.
- Season just before serving: Adding salt and basil right before serving keeps the flavors fresh and prevents the herbs from wilting.