Can I use grilled corn instead of boiled?u003cbr/u003e

Visit the search results Yes, grilled corn adds a smoky flavor that works well in this recipe. Just let it cool before cutting off the corn kernels.

How do I know when the corn is done cooking?u003cbr/u003e

The kernels should be bright yellow and just tender when pierced with a fork—overcooking leads to mushy texture.

15-Minute Easy Corn Salad Recipe

Description

Easy corn salad is a light, zesty side dish made with corn kernels, red onion, olive oil, apple cider vinegar, and fresh basil. It’s quick to make, full of fresh flavor, and perfect for a summer meal or BBQ.

Ingredients

Corn on the cob (4 ears)
Red onion (½ small | 60g), diced
Olive oil (2 tbsp | 30ml)
Apple cider vinegar (2 tbsp | 30ml)
Salt (½ tsp), add more to taste
Black pepper (¼ tsp)
Fresh basil (¼ cup), julienned
Cherry tomatoes (10–12), quartered (optional garnish)

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Instructions

Bring a large pot of water to a boil. Add the corn on the cob (4 ears) and cook for 3–5 minutes until crisp-tender. Immediately transfer to a bowl of ice water and let cool completely.
Remove the corn kernels from the cooled corn on the cob using a sharp knife and transfer to a large mixing bowl.
Add the diced red onion (½ small), olive oil (2 tbsp), apple cider vinegar (2 tbsp), salt (¼–½ tsp), and black pepper (¼ tsp) to the bowl. Stir until everything is well combined.
Cover and refrigerate for at least 1 hour to let the flavors develop.
Just before serving, stir in the fresh basil (¼ cup) and garnish with cherry tomatoes (10–12) if using. Serve chilled or at room temperature.

Notes

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute dressing and seasonings.

Freeze: Not recommended.

Higher Protein: Add 1 cup of cooked black beans or chickpeas for extra protein without changing the overall flavor.

Feed a Crowd: Double or triple the recipe and mix in a large bowl; wait to add basil until just before serving to keep it fresh.

Make-Ahead: Prepare the salad (without basil) up to one day in advance and store in an airtight container in the fridge. Stir in basil right before serving for best texture and flavor.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 130
Sugar: 6.6 g
Sodium: 209.1 mg
Fat: 6 g
Carbohydrates: 19.5 g
Protein: 3.4 g
Cholesterol: 0 mg