Delicious Fresh Corn Salad With Apple Cider Vinaigrette
Fresh Corn Salad is a delicious side dish that is a crowd-pleaser. It’s easy to make with simple ingredients that are farm-to-table fresh. A splash of apple cider vinegar vignette brightens up all the flavors. It’s the perfect complement to any summer meal or gathering.
Lancaster County is renowned for its abundant cornfields, stretching across the landscape in a display of lush tassel-topped greenery. Come mid-summer into the fall, fresh corn is a common sight, stacked high on flatbed wagons at roadside stands, offering a taste of the season’s most popular bounty. Fresh Corn Salad is a delicious way to celebrate the field-picked flavor of this local staple. I made this salad twice last week—once for a family reunion and again for a birthday gathering and served the leftovers for lunch today. It was such a crowd-pleaser! Everyone loved it!
I know you will love it too!
Best Summer Salad
Why You Will Love This Salad
- Perfect way to enjoy the fresh flavors of summer
- Super easy to make
- Add your own flavor profile
- Delicious apple cider vinaigrette
- Recipe can be doubled or tripled, like in the images
- Favorite at family gatherings, potlucks picnics, and BBQ’s
- Make it ahead because it gets better the next day
Ingredients For Fresh Corn Salad
This beautiful and delicious salad has just a few ingredients. Its simplicity is what makes it taste so delicious!
Fresh Off The Cob Corn: Gives the sweetness and base to this salad
Red Onions: Adds a little depth and a kick to this recipe
Green Peppers: For extra crunch and flavor
Apple Cider Vinegar: Adds tang to this recipe and balances the sweetness of the corn
Olive Oil: Mixed With apple cider makes a perfect vinaigrette for this recipe.
Fresh Basil: Adds a summer, herbaceous flavor
Salt And Black Pepper: Adds zing and heat as only salt and pepper can
All these simple ingredients combine to make the most scrumptious fresh corn salad.
Fresh Corn Salad Recipe
Bring a large pot of water to boil. Shucked six fresh ears of corn with silk removed, and when the water comes to a rolling boil, add the corn cobs. Boil for three minutes, and then plunge the corn into an ice bath to stop the cooking.
When the corn is cool, remove it to a rimmed baking sheet lined with paper towels or dishtowels. While the corn is cooling, dice half a red onion and one green bell pepper about the size of the corn kernels. Set aside. Make the dressing using one-quarter cup apple cider vinegar and one-quarter cup olive oil to make a vinaigrette.
Cut the corn off the cobs and add the kernels to a large bowl along with the red onions and green peppers. Pour the vinaigrette over the vegetables and toss to coat. Season to taste with salt and pepper. Refrigerate and let the salad sit for 15-30 minutes to let the ingredients marry.
Chiffonade 1 cup fresh basil leaves and add to the corn salad right before serving.
See the printable recipe below.
How To Cut Corn Off The Cob
Cutting corn off a cob is a relatively easy procedure. The key to taking the little kernels off the corn is a very sharp knife. After your corn has been blanched and cooled, make sure it is dry. I run a paper towel over the cob to get rid of any moisture.
Then, cut the bottom of the cob off, making a straight cut. Put the corn with the cut part down on a dinner plate and hold it firmly as you run your knife down the corn, removing the corn kernels getting as close to the cob as possible.
Fresh Corn Tips
Here are a few easy tips that will give this salad the freshest, sweetest taste…
Choose the Freshest Corn Possible: The fresher the corn, the sweeter and juicier it will be. Look for corn that has bright green husks and silk that is moist and slightly sticky.
Buy Local Corn: Whenever possible, opt for local corn. It is often harvested at its peak and doesn’t have to travel long distances, preserving its flavor and texture.
Check the Kernels: Gently peel back a small portion of the husk to inspect the kernels. They should be plump, tightly packed, and milky when you press them.
Use Corn as Soon as Possible: Corn starts to lose its sweetness as soon as it’s picked. For the best flavor, use it within a day or two of purchasing.
Inspect and Discard Bad Corn: When preparing fresh corn, inspect the ears carefully and discard any with visible signs of worms or rot to ensure the best quality and taste.
Can I Use Frozen Corn
Yes, if fresh corn is unavailable, frozen corn can be a convenient and tasty alternative for your Fresh Corn Salad. Frozen corn is typically picked and flash-frozen at its peak taste, locking in its natural sweetness and crisp texture. To use frozen corn, simply thaw it thoroughly and drain any excess water before adding it to the salad.
Recipe Variations
One of the best things about this salad is that it is so adaptable to your taste and mood! Here are some delicious variations you might like to try…
Use a Variety of Vegetables: Mix diced red bell peppers, cherry tomatoes, grape tomatoes, cucumbers, and zucchini to add color and texture. A small amount of garlic can add complexity to this recipe.
Incorporate Fresh Herbs: Fresh herbs like cilantro, dill, mint, or parsley add a burst of freshness and elevate the flavors of the salad.
Balance with Acidity: A splash of lime juice, lemon juice, or white wine vinegar can balance the corn’s sweetness and coat the salad with delicious flavor.
Add a Creamy Element: For a creamy touch, mix in crumbled feta cheese, avocado slices, cotija cheese, or a dollop of sour cream or Greek yogurt.
Consider Grilling for Extra Flavor: For a smoky, charred flavor, grill the corn on the cob before cutting off the kernels. This adds depth and complexity to the salad.
Spice it Up: For those who enjoy a little heat, diced jalapeños, a pinch of chili powder, or a fresh salsa can add a spicy kick.
Make It More Substantial: To make the salad a more substantial dish, customize it with your favorite ingredients, such as black beans, feta, and quinoa.
Add A Protein: Make the salad a meal by adding bacon, grilled chicken, shrimp, or even salmon.
About Leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Fresh corn salad is best kept in the refrigerator, not in the freezer, which can make it mushy.
Items To Make Fresh Corn Salad
Click to see some of the items I used to make this delicious salad.
Shopping
Fresh Corn Salad
Ingredients
- 6 ears of corn
- 1/2 red onion, finely diced
- 1 green bell pepper, finely diced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh basil
Instructions
- In a large pot, bring water to boil. Add shucked cor to the pot and boil for 3 minutes.
- Remove corn from the boiling water and shock it in an ice bath. This will retain its bright yellow color and stop the cooking.
- While waiting for the corn to cool, dice the red onion and the green pepper. Set aside.
- When the corn is cool, remove the kernels of corn from the cob with a sharp knife and add them to a large bowl.
- Add the onions and the pepper to the bowl.
- Drizzle the apple cider vinegar and olive oil over the corn salad and add the salt and pepper. Toss well to combine.
- Just before serving, cut fresh basil into chiffonades, sprinkle over the salad and toss well.
Notes
Happy cooking, friends!
Your narrative for the corn salad says 1/2 cup of olive oil but the recipe says 1/4 cup of olive oil?
Thanks for finding that. It is 1/4 cup.
Good morning Yvonne,
This looks so delicious! If using frozen corn in lieu of fresh corn on the cob, would you please share approximate amount? Thank you!
About 4 cups.
Looks amazing. I will have this on my dinner table this evening. Thanks for sharing
Oh, Great! This is such a delicious recipe!
Yvonne, oh. my. goodness. Your Corn Salad recipe is so DELICIOUS! My husband and I worked together and had fun. It was easy. I loved the cool crispness of the corn. He loved how the fresh basil from our herb garden added so much flavor. This is a big winner that I/we will surely make again. Thank you so much for sharing!
Yay, I’m so glad you and your husband enjoyed it, Nancy
This looks delish! We just gathered our first cobs from our garden and this sounds like a perfect use. Thank you for sharing!
It is! I hope you will try it.