This Fresh Corn Salad is bursting with fresh-from the-garden deliciousness. It’s super easy to make and no cooking involved. Perfect for the beach, picnics, hikes or your favorite summer get togethers.
The summer is in full swing and the local corn has arrived. I eat as much corn as possible this time of year. I find the crisp sweet flavor of freshly picked corn sooo satisfying.
In this recipe the corn, fresh basil and sweet red peppers are tossed in a simple vinaigrette.
Do I need to cook the corn?
No you don’t! Raw corn is sweet and easy to digest. It is crunchy, hydrating and filling. Some people find it even easier to digest than cooked corn. If you have trouble digesting corn try eating it raw instead of cooked.
Not cooking the corn certainly makes this recipe simple to prepare.
If you would rather cook your corn, put it in boiling water and turn off the heat as soon as the water comes back up to a boil. Let sit 2 minutes and remove from the pot. Drain and immerse it in ice water to stop the cooking and to set the color. Definitely don’t overcook it!
Fresh Sweet Corn Tips
Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.
Cutting corn off the cob: To cut the kernels off the corn without making a mess it’s easiest to work over a bowl so the kernels don’t get all over the counter. Stand the corn cob in the bowl and cut off the kernels.
How to easily get rid of the corn silk: To easily remove the excess silk strands from fresh corn, wrap a large rubber band around your fingers. Then rub it against the corn kernels. The silk gets trapped in the rubber band, leaving behind a clean ear of corn.
Health Benefits of Basil
I love the taste of fresh basil, and there is lots of it in this recipe. Basil is more than just a delicious herb we love in pesto, pizza and Italian dishes. I also love it for its health benefits.
The powerful essential oils in basil including eugenol, help lower inflammation. Basil helps balance acid within the body and restores the body’s proper pH level.
Basil promotes joy. It has been shown to stimulate neurotransmitters that regulate the hormones responsible for inducing happiness and energy. Basil is considered as a powerful adaptogen or an anti-stress agent. No wonder we like it so much!
Fresh Corn Salad is the perfect make ahead dish and will hold in the fridge for 3 days and even helps the flavor as it sits. Don’t add the basil until ready to serve!
It goes well with grilled fish, chicken, tempeh or burgers and balances out heavier proteins. I also like to serve it as an appetizer on a bed of baby lettuce or arugula.
If you want more light and fresh summer recipes? Here are a few of my favorites:
Please let me know how you like this recipe in the comments! I appreciate your feedback so much. Let me know what you’re eating this summer, please. ♥
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This fresh corn salad is bursting with fresh-from the-garden deliciousness. Easy to make, no cooking required.
- Cut the kernels off the cob, cutting close to the cob.
- In a large bowl, toss the corn with the red onions, red peppers and basil (if making ahead of time leave out the basil).
- In a liquid measuring cup or small bowl, combine the olive oil, vinegar, salt and black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
- Taste for seasonings, serve immediately.
- If you’re making it ahead, add fresh basil right before serving.
- Category: Salad, Side Dish
- Cuisine: Paleo, Gluten Free, Vegan, Dairy Free
Keywords: corn salad, summer vegetables, raw corn