Another huge salad hit! I could not stop eating it. Just enough acid to balance out the sweet of the corn and the basil.
A little bite with the scallions—oh, it’s just perfect! AND it was the first corn of the season.
Couldn’t have enjoyed it better in another form! If you make only one recipe from this blog, make this one. It will not disappoint!
Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative. Not only is it delicious and easy to make, it’s a refreshing change from the usual (and messy) corn on the cob slathered with butter.
Fresh Corn Salad with Scallions and Basil
|Active time:||20 minutes|
|Total time:||20 minutes|
|This recipe appears in:||Fresh Corn Salad with Scallions and Basil|
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 3 1/2 tablespoons vegetable oil
- 2 1/2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 1/3 cup finely sliced fresh basil leaves
- Pinch of sugar (optional)
- Bring a large pot of salted water to a boil and prepare an ice bath. Cook corn in boiling water until just tender, 3 to 4 minutes. Immediately transfer to ice bath. When the corn is cool, use a serrated knife to cut the kernels off the cob.
- Combine the kernels in a large bowl with the scallions, oil and vinegar. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning with additional salt, pepper, and sugar if desired. Serve cold or at room temperature