Ina Garten Fresh Corn Salad

Ina Garten fresh corn salad turns sweet summer corn, red onion and fresh basil into a crisp, juicy side dish in 20 minutes. Save this easy summer corn salad for cookouts, potlucks, Fourth of July dinners or weeknight meals, because it's a simple make-ahead recipe you can serve cold.

Cook the corn for just 3 minutes, then drop it straight into ice water, because that stops the cooking and keeps the kernels snappy. Skip the ice bath and the corn turns soft, dull and starchy in the bowl.

Ina Garten built this salad around the sweet corn that East Hampton farmers have grown for generations, and she waits for the first crop every summer. She tosses the basil in only at the very end, so it stays bright green and fragrant instead of wilting in the vinegar.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Fresh Corn Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

190

kcal

Sweet corn kernels, sharp red onion and a quick cider vinegar and olive oil dressing make a crisp, juicy salad. Fresh basil goes in at the last minute, so every bite tastes bright.

Ingredients

• 5 ears corn, shucked
  

• 1/2 cup small-diced red onion
  

• (1 small onion)
  

• 3 tablespoons cider vinegar
  

• 3 tablespoons good olive oil
  

• 1/2 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 1/2 cup chiffonade fresh basil leaves
  

Directions

• Boil the corn: Bring a large pot of salted water to a boil, then cook the 5 shucked ears of corn for 3 minutes. The starchiness should be just gone, so don't let them go longer.
• Ice bath: Drain the corn and plunge it into a bowl of ice water to stop the cooking and set the color. Leave it there until it's completely cool.
• Cut the kernels: Stand each cooled ear upright and slice the kernels off, cutting close to the cob. Then you'll have a big pile of sweet, plump kernels ready for the bowl.
• Dress the salad: Toss the kernels in a large bowl with 1/2 cup small-diced red onion, 3 tablespoons cider vinegar and 3 tablespoons good olive oil. Add 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then mix until every kernel is coated.
• Add the basil: Just before serving, toss in 1/2 cup chiffonade fresh basil leaves. Then taste for seasoning and serve the salad cold or at room temperature.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen corn instead of fresh?

I wouldn't, and Ina Garten says the same. Frozen corn doesn't have the texture or flavor that makes this salad work, so wait for fresh ears in summer.

When is the best time to make this salad?

Peak corn season runs through July and August, though Ina says the ears stay very sweet into September. Pick the freshest ears you can find, because the salad has so few ingredients that the corn does all the work.

Can I make fresh corn salad ahead of time?

You can boil the corn, cut the kernels and toss them with the onion and dressing a few hours ahead, then keep the bowl in the fridge. Add the basil just before serving so it stays green and fragrant.

Can I mix white and yellow corn?

Yes, and Ina suggests it for an especially beautiful salad. The two colors look lovely together in a white bowl, and both taste sweet.

What's the most common mistake with this salad?

Overcooking the corn is the big one. Three minutes is enough, and the ice water right after keeps the kernels crisp instead of mushy.