Name: Ina Garten Corn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 5 ears fresh corn, husked; 1/2 cup red onion, finely chopped; 3 tablespoons cider vinegar; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup fresh basil leaves, julienned

This crisp, sweet Ina Garten Corn Salad is made with fresh summer corn, red onion, and fresh basil, ready in just 20 minutes. The bright crunch of the blanched kernels contrasts perfectly with the sharp cider vinegar dressing. I love making this during peak summer months when corn is abundant.

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Why This Classic Works

I always thought raw corn was the best way to make a summer salad, but I was wrong. A quick three-minute blanch completely changes the texture, removing that starchy bite while keeping the kernels wonderfully crisp.

The simple cider vinegar dressing brings a necessary tang that cuts through the sweetness of the corn. Adding the basil at the very end ensures the delicate leaves stay bright green and incredibly fragrant.

Ina Garten Corn Salad Ingredients

5 ears fresh corn, husked
1/2 cup red onion, finely chopped
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup fresh basil leaves, julienned

How To Make Ina Garten Corn Salad

Blanch the Corn: Bring a large pot of salted water to a boil. Drop in the ears of corn and cook for exactly 3 minutes.
Cool the Corn: Remove the corn from the boiling water and immediately submerge them in an ice water bath to stop the cooking process.
Remove the Kernels: Once the corn is completely cool, drain well. Stand each ear on a cutting board and slice the kernels off the cob with a sharp knife.
Mix the Salad: Place the corn kernels in a large bowl. Add the chopped red onion, cider vinegar, olive oil, salt, and black pepper. Toss well to combine.
Add the Basil: Just before serving, fold in the julienned fresh basil leaves so they maintain their bright color and flavor.

Recipe Tips

Use fresh corn: Frozen or canned corn lacks the crisp texture and sweet flavor needed for this simple dish.
Do not overcook: Three minutes of boiling is strictly enough to remove the starchiness without turning the corn mushy.
Wait on the basil: Vinegar breaks down fresh herbs quickly, so always stir the basil in right before eating.
Cut safely: Place a smaller bowl upside down inside a larger bowl, stand the corn on it, and cut downward to catch the flying kernels.

What To Serve With Fresh Corn Salad

This vibrant side dish pairs naturally with grilled meats like barbecue chicken, flank steak, or pork chops. It also works beautifully alongside a platter of sliced heirloom tomatoes and fresh mozzarella for a light summer meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil will darken and wilt over time, so you may want to add fresh ribbons of basil when serving the leftovers.

FAQs

Can I make this salad ahead of time?

Yes, you can blanch the corn, cut the kernels, and mix them with the dressing a day in advance. Keep it covered in the fridge and stir in the fresh basil right before serving.

Can I use frozen corn?

While fresh is highly recommended for the best texture, you can use thawed frozen corn if fresh is unavailable. Skip the boiling step and just toss the thawed kernels with the dressing.

What kind of vinegar works best?

Cider vinegar provides a fruity tang that compliments sweet corn perfectly. If you run out, white wine vinegar makes an acceptable substitute.

How do I julienne basil?

Stack the basil leaves on top of each other, roll them up tightly like a cigar, and use a sharp knife to slice across the roll into thin ribbons.

Nutrition

Calories: 165 kcal
Total Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 295 mg
Total Carbohydrate: 17 g
Protein: 3 g

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