How To Make Fresh Corn Salad with Scallions and Basil
Spicy and peppery scallions, and minty basil, adds a touch of freshness and kick to this fresh corn salad! Whip up a serving in just under 30 minutes.
Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp. 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.
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.
Serve the salad cold or at room temperature, and enjoy!
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 desired.
- Calories: 164.10kcal
- Fat: 10.51g
- Saturated Fat: 0.89g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.09g
- Polyunsaturated Fat: 2.02g
- Carbohydrates: 17.71g
- Fiber: 1.90g
- Sugar: 6.73g
- Protein: 2.93g
- Sodium: 170.56mg
- Calcium: 8.99mg
- Potassium: 249.96mg
- Iron: 0.58mg
- Vitamin A: 13.72µg
- Vitamin C: 6.96mg
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