Serves 6
136 cal · 40 min
Corn Salad with Fresh Basil and Lemon
Recipe GLPR9856d46c2d5e6c
A refreshing summer salad bursting with sweet corn kernels, aromatic basil, and a bright lemon vinaigrette. This light, flavorful dish is perfect as a side for grilled proteins or enjoyed on its own.
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Ingredients
6 ears of fresh corn
2 tablespoons chopped red onion
2 tablespoons fresh lemon juice
1/8 teaspoon sugar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
Salt and black pepper to taste
Directions
Wash the corn ears under cool running water and pat dry. Bring a large pot of salted water to a rolling boil over high heat.
Carefully place the corn ears into the boiling water and cook for 7–10 minutes until the kernels are tender but still firm, or until a kernel can be easily pierced with a fork. Remove with tongs and let cool until comfortable to handle.
Using a sharp knife, carefully cut the corn kernels from each cob, rotating as you work. Place the kernels in a large mixing bowl.
Add the chopped red onion to the corn kernels and gently toss to combine.
In a small bowl, whisk together the fresh lemon juice and sugar until the sugar dissolves completely.
Pour the olive oil into the lemon mixture and whisk vigorously until the dressing is emulsified and well combined.
Pour the lemon-oil dressing over the corn and onion mixture. Add the fresh basil and fold gently to coat all ingredients evenly.
Season with salt and black pepper to taste, adjusting as needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir gently before serving.
