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Fresh Corn Salad with Vegetables

Fresh corn salad combines tender-crisp corn, juicy cherry tomatoes, cucumber, red bell pepper, and basil with a simple lemon dressing. Tossed together in a serving bowl, it makes a colorful, crisp side dish with bright, fresh flavor.
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Prep Time 15 minutes
Cook Time 4 minutes
Cooling 20 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 8 cups water
  • 4 corn fresh ears, husked
  • 1 pint cherry tomatoes halved
  • 1 English cucumber medium, diced
  • 1 red bell pepper medium, diced
  • 0.25 red onion small, finely diced
  • 0.33 cup fresh basil chopped
For the dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice fresh
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 6-quart pot

Method
 

Cook the corn
  1. Bring the water to a boil in a 6-quart pot.
  2. Add the corn and cook for 3 to 4 minutes, until the kernels are tender-crisp.
  3. Drain the corn and let it cool to room temperature.
  4. Cut the kernels from the cobs.
  5. Transfer the kernels to a large serving bowl.
Assemble the salad
  1. Add the tomatoes, cucumber, bell pepper, red onion, and basil to the bowl.
  2. Toss gently.
Make and add the dressing
  1. Whisk the olive oil, lemon juice, salt, and pepper in a small bowl.
  2. Pour the dressing over the salad.
  3. Toss to coat.

Notes

For clean cuts, let the corn cool to room temperature before cutting the kernels from the cobs. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Swap the lemon juice for lime juice for a citrus variation.