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Ina garten corn salad with corn kernels, red onion thinly sliced into rings and basil leaves to garnish

Ina Garten Corn Salad

Caroline Sciberras
Bursting with the sweetness of fresh corn kernels, vibrant herbs, and zesty dressing, this salad is a refreshing and delightful addition to any gathering.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch, Sides
Cuisine American
Servings 6 people
Calories 634.7 kcal

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!

Notes

Recipe Notes:

  1. 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.
  2. Red Onion: Use 1/2 cup of small diced red onion or thin rings for visual appeal.
  3. Cider Vinegar: Can be substituted with balsamic vinegar.
  4. Olive Oil: Use good quality olive oil for the best flavor.
  5. Basil Leaves: Substitute with cilantro leaves if desired.
  6. 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
  7. 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.
 
Keyword Red Onion, Summer Salad, sweetcorn