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Summer Corn Salad

Author: [email protected]


  • 4 fresh corn on the cob
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon corn juice retained from boiling the corn
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper finely chopped
  • 1 red onion finely chopped
  • 2 tablespoons fresh basil finely chopped


  • Add fresh corn to a large pot of water. Over medium-high heat, bring water to a boil. Cook corn on the cob for about 15 minutes, or until they are tender.
  • When they are cooked, drain all the water but 2 tablespoons, saving for later use. Slice the corn from the cob when cool enough to handle. Add corn to a serving bowl. Discard the cobs.
  • In a small bowl, mix extra-virgin olive oil, apple cider vinegar, corn juice from cooking the corn, salt, and black pepper.
  • In the serving bowl with corn combine corn kernels, add bell pepper, onions, and basil. Add vinegar dressing and toss to combine. Refrigerate until ready to serve.