Recipe: Fresh corn salad

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Recipe: Fresh corn salad

Corn is one of the most common crops in the United States today because it is used in various ways! While it is often eaten on the cob, corn is also used to sweeten soft drinks and feed livestock. Include corn in your diet as a topping on salads, baked into bread or as a sweet addition to salsa! 


  • 6 ears of corn, shucked 
  • ½ cup chopped red onion
  • 3 Tablespoons vinegar
  • 3 Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of sugar
  • ½ cup fresh basil, chopped chiffonade style


  • Calories — 115
  • Carbs — 15g
  • Protein — 1g
  • Fat — 6g
  • Sodium — 162mg
  • Fiber —2g



8 servings


  1. In a large pot of boiling, salted water, cook the corn for 3 minutes. Drain and place in a bowl of ice water. 
  2. When corn is cool, cut the kernels off the cob.
  3. Toss the corn in a large bowl with the red onion, vinegar, oil, salt, pepper and sugar.
  4. Just before serving, toss in the basil.

Video directions

A recipe video for making fresh corn salad:

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.