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10-Minute Fresh Corn Salad in a white bowl. Corn cobs and a wooden spoon are arranged on a white wooden background.

Fresh Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Bailey Sissom
  • Prep Time: 10 mins
  • Cook Time: 4 mins
  • Total Time: 14 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American


Simple Corn Salad with cherry tomatoes and fresh basil is simple to make, requiring just 1 bowl and 6 ingredients. Tender corn, juicy tomatoes and red onion dressed in a tangy homemade vinaigrette create Summer side dish perfection.


  • 4 cobs of corn, shucked
  • 1/2 ┬áred onion, diced
  • 2 TBS olive oil
  • 2 TBS apple cider vinegar
  • 1/4-1/2 tsp salt (start with less, you can always add more)
  • 1/4 tsp pepper
  • 1/4 cup basil, roughly chopped
  • 10-12 cherry tomatoes, quartered (optional garnish)


  1. Bring a large pot of water to a boil. Cook corn, on the cob, for 3-5 minutes or until crispy/tender. Do not overcook. Remove corn from boiling water and immediately submerge in a bowl of ice water to stop the cooking process. Allow corn to cool and then remove kernels with a knife.
  2. In a large mixing bowl, combine corn, onion, olive oil, apple cider vinegar, salt and pepper. Stir until combined and then refrigerate for a minimum of 1 hour. Mix in basil just prior to serving.