Fresh Corn Salad–yummy and healthy after school snack

3 min cook time
10 min prep time
Preperation Time:
10 mins
Cooking Time:
3 mins


5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt/ regular salt
1/2 teaspoon freshly ground black pepper
1/2 cup cut fresh basil/ coriander leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color.

When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.

Just before serving, toss in the fresh basil/coriander. Taste for seasonings and serve cold or at room temperature.


This recipe first appeared here.


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