Mazzullo, N. 2025, Corn Salad II, Extension | University of Nevada, Reno, Recipes

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

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

Wash hands with soap and water.
Cook corn in boiling water or in the microwave.
Cut corn from the cob. Add onion.
In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
Stir the oil/lemon mixture, basil, and salt & pepper to taste (optional).
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.

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Corn Salad II