Fresh Corn Salad - KNEP - Kentucky Nutrition Education Program


Fresh Corn Salad

Receta en Español
Servings:10Serving Size:1/2 cup


  • 5 ears of fresh corn
  • ½ cup diced red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup freshly chopped basil


  1. Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes. Drain. Cool by immersing in ice water. When corn has cooled, cut the kernels off the cob.
  2. Toss the kernels in a large bowl with the red onion. Combine vinegar, olive oil, salt, and pepper. Pour over corn and gently toss.
  3. Chill to allow flavors to blend. Just before serving, add fresh basil.
Source: Plate it up! Kentucky Proud Project.
70 calories; 5g fat; 101mg sodium; 10g carbohydrate; 2g protein; 1g fiber.