Fresh Corn Salad - KNEP - Kentucky Nutrition Education Program


Fresh Corn Salad

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 fla
    70 calories
    5 g fat
    101 mg sodium
    10 g carbohydrate
    2 g protein
    1 g fiber

    vors 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.