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.
Serves:
Ingredients
- 5corn ears,shucked
- 2scallions,white and green parts, finely sliced
- ¼cupvegetable oil
- 2½tbspwhite wine vinegar
- ½tspkosher salt
- ½tspfreshly ground black pepper
- ⅓cupfresh basil leaves,finely sliced
- sugar,optional
Instructions
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Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp. Do not overcook.
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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.
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In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper.
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Cover and refrigerate until ready to serve.
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Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary.
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Serve the salad cold or at room temperature, and enjoy!
Recipe Notes
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.
Nutrition
- 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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