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June 21, 2008 / Tony

Katelyn’s Fresh Corn Salad

This is one of those elemental recipes that seem to capture the essence of not just an ingredient but the season of the year.  Corn fresh of the cob, of course, is a summer time only treat and is synonymous with enjoying the bounties of gardens everywhere.  This recipe takes the sublime sweetness of the corn and marries it with a bit of onion and a bit of vinegar, accentuating all of them in the process. 

Katelyn’s Fresh Corn Salad

6 ears of corn, shucked and washed

1/2 red onion, fairly finely diced

2 T julienne fresh basil

2-3 T good quality extra virgin olive oil

2-3 T cider vinegar

Kosher salt and pepper to taste

Using a sharp knife, remove the kernels from the cobs.  Place into boiling salted water for 1 minute and then drain.  Immediately put the corn into ice water to halt the cooking process.  When cooled all the way through, drain the corn again, shaking the colander to get rid of any excess moisture.  If needed, blot dry with paper towels.

Place corn in a bowl and add the onions and basil.  Mix in 2 T each of cider vinegar and extra virgin olive oil.  Season with a bit of Kosher salt and pepper.  Taste and adjust the seasonings.  Add the remaining cider vinegar and olive oil if needed.  Serve.

Here’s a picture of it (along with a bulgur tomato salad and Grilled Vegetables with Simple Mustard Vinaigrette):

Corn Salad

Thanks to Katelyn for bringing this wonderful recipe to me.  It’s just a little bit of everything-sweet, hot, fruity, and acidic.  It’s a perfect summer time side dish.  Enjoy!


Leave a Comment
  1. Kate / Jun 28 2008 9:23 pm

    This is such a wonderful recipe but I can not take the credit for it. The recipe was taken from the Barefoot Contessa Cookbook. It is one of my very favorite books and this recipe is one I will go back to again and again.

  2. jessie / Aug 6 2008 10:34 pm

    Everything you plate just looks so gorgeous!

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