Ina Garten Corn Salad
Calories: 634.7|Fat: 46.36|Carbohydrates: 52.68|Protein: 9.85
| 15 minutes
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Bursting with the sweetness of fresh corn kernels, vibrant herbs, and zesty dressing, this salad is a refreshing and delightful addition to any gathering.
Bursting with the flavors of fresh corn, tangy red onion, and fragrant basil, Ina Garten’s Corn Salad is perfect for a backyard barbecue or a light, flavorful meal. With vibrant summer colors and a generous drizzle of cider vinegar and olive oil, this is the perfect complement to any summer dish.
Why you’ll love it
- Fresh and vibrant, perfect for summer.
- Few ingredients and easy to prepare.
- Versatile base salad; add diced tomatoes, avocado, or grilled shrimp for variety.
- Simple dressing with cider vinegar and olive oil, no need for complicated dressings.
Tips
- Corn: Try grilling the corn before cutting off the kernels. This small tweak can significantly enhance the flavor.
- Serving: Avoid over-mixing the salad with cutlery. Use your hands to plate the salad, and add a drizzle of olive oil and cider vinegar, ensuring the salad is well-coated and considering your dietary needs. A few basil leaves are essential for presenting the salad beautifully.
Corn Salad Ingredient Notes and Variations
- Corn – Use 5 ears of corn kernels or subs with 700g of canned corn
- Red onion – 1/2 cup small diced red onion. I prefer it cut into thin rings. It makes it aesthetically breathtaking.
- Cider vinegar – Cider vinegar can be substituted with balsamic vinegar.
- Olive oil – Use good quality olive oil, as the best-tasting salads often depend on the quality of the dressi
- Basil leaves – Subs with cilantro leaves.
Here are some variations that you might like:
- Tomatoes – Add some halved cherry tomatoes for a burst of juicy sweetness.
- Avocado – A diced or thinly sliced avocado will make the salad more filling.
- Quinoa & Black Beans – serve it on a base of quinoa and add some black beans for a heartier, more nutritious meal.
How To Serve This Corn Salad?
The strength of this corn salad lies in its simplicity of ingredients and visual appeal. Think of it as that perfect corner of your house where every photo looks like one from a photoshoot. Serve this corn salad alongside grilled chicken, steak, or seafood, and SNAP – your plate will look irresistibly inviting.
Similarly, top your taco with this salad, and you’ll once again create that photoshoot illusion.
For lunchtime, as suggested in my Ingredient Notes, serve it on a bed of cooked wild rice or quinoa, and pair with black beans. Adding avocado and some cherry tomatoes will make it even more satisfying.
Give Ina Garten’s Corn Salad recipe a try and celebrate the vibrant flavors of summer with me!
Health Info
- Calories: 634.7
- Sugar: 18.58
- Sodium: 1207.09
- Fat: 46.36
- Carbohydrates: 52.68
- Fiber: 6.45
- Protein: 9.85
More Salad Recipes:
- Kimchi Fried Rice with Fried Egg
- Tuna Salad Niçoise
- Chicken Satay Noodle Salad with Peanut Sauce
- Seafood Potato Salad with Salmon and Prawns
- Tricolore Salad
More Ina Garten Recipes:
- Summer Garden Bruschetta Pasta Salad
- Chicken Bouillabaisse
- Goat Cheese Tomatoes Quiche
- Panko Crusted Salmon Mustard
- Ina Garten Chicken Piccata With White Wine
Summer Corn Salad Recipe
Fat: 46.36|Carbohydrates: 52.68|Protein: 9.85
Description
Bursting with the sweetness of fresh corn kernels, vibrant herbs, and zesty dressing, this salad is a refreshing and delightful addition to any gathering.
Ingredients
- 4 cups (5 ears / 700g) corn kernels
- ½ cup red onion diced or cut in thin rings
- 3 tbsp cider vinegar
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper freshly ground
- ½ cup fresh basil leaves
Instructions
- Remove the husks and silk of the corn cobs.
- Boil the corn in a large pot of salted water for approximately 3 minutes, until the corn is no longer starchy.
- Drain the corn and then immediately immerse it in a bowl filled with ice water. This will help preserve its vibrant color and stop the cooking process.
- Set aside to cool down
- Cut the kernels off the cobs. Cut as close to the cob as possible to get the whole kernels.
- Combine the corn kernels with the diced red onion, cider vinegar, olive oil, salt, and freshly ground black pepper
- Toss everything together to ensure the ingredients are well-mixed.
- Garnish with fresh basil leaves on top of the corn mixture. The basil will add a delightful aroma and flavor to the salad.
- Serve the corn salad chilled or at room temperature and enjoy the fresh and vibrant flavors!
Recipe Notes:
- Corn: Use kernels from 5 ears of corn or substitute with 700g of canned corn. For enhanced flavor, try grilling the corn before cutting off the kernels.
- Red Onion: Use 1/2 cup of small diced red onion or thin rings for visual appeal.
- Cider Vinegar: Can be substituted with balsamic vinegar.
- Olive Oil: Use good quality olive oil for the best flavor.
- Basil Leaves: Substitute with cilantro leaves if desired.
- Additional Toppings:
- Cherry tomatoes – Halved cherry tomatoes
- Avocado – Diced or sliced avocado
- Quinoa – or wild rice as a bed for the salad
- Black beans – a mix of black beans will make it for filling
- Serving:
- Avoid over-mixing with cutlery; use your hands to plate the salad.
- Drizzle with olive oil and cider vinegar, and garnish with basil leaves for a beautiful presentation.
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