This is a great way to use fresh corn in season. Make it the night before your next BBQ or family gathering.

corn salad
Level: Easy Prep:  Yield: 6 servings
Total:  Inactive:  Serving Size: 1/2 cup

Ingredients

  • 6 ears of corn (about 3 cups)
  • 2 tablespoons chopped red onion
  • 2 tablespoons lemon juice
  • 1/16 teaspoon sugar (pinch)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil (or 1 tsp dried basil)

Directions

  1. Wash hands with soap and water.
  2. Cook corn in boiling water or in the microwave.
  3. Cut corn from the cob. Add onion.
  4. In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
  5. Stir the oil/lemon mixture, basil, and salt & pepper to taste (optional).
  6. Refrigerate for at least 30 minutes.

Cook's Note

3 cups frozen corn can be substituted for fresh.

 

Nutrition Facts

6 servings per recipe
Serving size: 1/2 cup
Calories #120 per serving

Contents % Daily Value
Total Fat 6g ##%
Unsaturated Fat 0g ##%
Saturated Fat 1g ##%
Trans Fat 0g ##%
Cholesterol 0mg ##%
Sodium 15mg ##%
Total Carbohydrate 18g ##%
Dietary Fiber 2g ##%
Total Sugars 6g ##%
Incl. Added Sugars 0g ##%
Protein 3g ##%
Vitamin D 0mcg ##%
Vitamin E 1mg ##%
Calcium 4mg ##%
Iron 1mg ##%
Potassium 254mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2025, Corn Salad II, Extension | University of Nevada, Reno, Recipes

Extension Associated Contacts

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

Also of Interest:

 
Zucchini Bread
Zucchini Bread
This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.
 Mazzullo, N. 2025, Extension | University of Nevada, Reno, Recipes
 

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