Best 9 Sweet Corn And Basil Salad Recipes

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Searching for a vibrant, summery dish to invigorate your taste buds? Look no further than the tantalizing combination of sweet corn and basil salad. This culinary delight boasts an explosion of flavors, textures, and colors that will transform your dining experience. As you bite into the crisp kernels of corn, the natural sweetness bursts forth, perfectly complemented by the aromatic essence of basil. The addition of fresh vegetables, tangy dressings, and a sprinkle of herbs elevates this salad to a symphony of flavors. So, prepare to embark on a culinary journey with this refreshing salad that captures the essence of summer's bounty.

Let's cook with our recipes!

SIMPLE CORN AND BASIL SALAD



Simple Corn and Basil Salad image

Provided by Chris Cockren

Time 15m

Number Of Ingredients 8

5 ears of corn, husks and silk removed
1 small red onion, finely chopped
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon freshly ground black pepper
Handful of fresh basil leaves

Steps:

  • Bring a large pot of salted water to a full boil. Cook corn for 4 minutes, until the starch is cooked off but the corn is still a bit crisp. Drain corn and immediately place corn in a bowl of ice water to stop the cooking process for approximately 4-5 minutes. Cut kernels off the cob and place in a medium bowl.
  • Combine corn kernels with red onion, apple cider vinegar, olive oil, and season with salt and pepper. Just before serving, chiffonade the basil leaves: stack basil leaves on top of each other and roll up into a "cigar" shape. Thinly slice basil leaves across the "cigar" into tiny strips. Toss in the chiffonade basil, taste for seasonings and serve.
  • Can be made a few hours ahead of time without the basil. Add basil just before serving.

BASIL-CORN SALAD



Basil-Corn Salad image

It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.

Provided by By Angie McGowan

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

4 ears fresh sweet corn (white, yellow or combination)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

  • Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
  • Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • Cover and refrigerate salad until ready to serve.

Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g

FRESH BASIL CORN SALAD



Fresh Basil Corn Salad image

I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.

Provided by Kishka

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 ears corn, shucked
1 small red onion, diced
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup fresh basil, chiffonade (chopped into strips)

Steps:

  • Fill a large bowl with ice water.
  • Set aside.
  • Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
  • Drain corn and prevent further cooking by plunging into the bowl of ice water.
  • When corn has cooled, cut the kernels off the cob.
  • Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
  • Add the fresh basil just before serving.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE



Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Steps:

  • Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
  • Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

SUMMER SWEET CORN AND BASIL SALAD



Summer Sweet Corn and Basil Salad image

This simple sweet corn and basil salad is perfect for summer cookouts or picnics and served as a side dish to barbeque. Made with only 4 ingredients, this summer sweet corn salad can be ready in less than 10 minutes!

Provided by Marisa Moore

Categories     Salad

Time 10m

Number Of Ingredients 6

5 ears fresh sweet corn on the cob
2 tbsp fresh lime juice
3 tbsp extra virgin olive oil
½ tsp coarse salt
½ tsp reshly ground black pepper
½ cup julienned or torn fresh basil

Steps:

  • (Use raw corn or grill, boil, or roast the corn as desired.)
  • Shuck the ears of corn and cut the kernels off the cob into a large bowl. If using raw corn, use the back of the knife to scrape each cob to extract the milk from the cob into the bowl.
  • Whisk the lime juice, olive oil, salt, and pepper in a medium mixing bowl. Add the corn kernels and toss until well coated.
  • Just before serving, toss in the fresh basil. Taste and adjust the salt or lemon if needed. Serve warm or at room temperature

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of 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 julienned fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SWEET CORN WITH BABY BEETS AND BASIL



Sweet Corn with Baby Beets and Basil image

The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Number Of Ingredients 6

Coarse salt and freshly ground pepper
2 ears of corn, husked and halved
8 baby beets (about 1 pound), trimmed and scrubbed
Extra-virgin olive oil, for drizzling
1 to 2 tablespoons torn fresh basil
Garnish: basil sprigs

Steps:

  • Bring a medium pot of water to a boil; season with salt.Cook corn until tender, about 4 minutes; remove with aslotted spoon, and transfer to a plate.
  • Add beets to water, and simmer, partially covered, untiltender when pierced with a knife, 30 to 35 minutes;remove with a slotted spoon, and transfer to a plate. Let coolslightly. Peel, and cut beets into halves or quarters.
  • Carefully cut kernels from corncobs using a sharp knife,and transfer to a large shallow bowl. Add beets, anddrizzle with oil. Season with salt and pepper, and stir intorn basil. Garnish with basil sprigs.

SWEET-CORN SALAD



Sweet-Corn Salad image

Here's a recipe for sweet-corn salad designed to preserve the dignity of the solitary diner. The salad itself requires minimal cooking, which means the small amount of time you spend on it can all be attentive and quite personal. It amounts to simple cutting of kernels from the last of the season's corn cobs, and warming them in good olive oil with garlic, some scallions and a bit of chopped fresh vegetables, then finishing it all with chopped herbs. If corn season has ended, tender butter beans from a can, drained and rinsed, make a perfect substitute. Served with a wedge of good cheese and a thick cut of bread, the salad becomes part of a simple but complete meal, to be eaten in your own good company.

Provided by Tamar Adler

Categories     dinner, for one, main course

Number Of Ingredients 10

3 ears fresh sweet corn, shucked
Olive oil
1-2 cloves garlic, thinly sliced
1/2 bulbed spring onion or 3 scallions, thinly sliced
Kosher salt
1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
Sprinkle of water
A few drops red- or white-wine vinegar
1 small handful fresh basil leaves, torn
1 very small handful fresh marjoram leaves, chopped

Steps:

  • Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
  • Heat a large, flat sauté pan. When it's warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
  • Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
  • Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 208 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Fresh Corn: For the best flavor, use fresh corn when it's in season. If fresh corn is unavailable, you can use frozen or canned corn, but the flavor will be less sweet.
  • Cooking the Corn: There are several ways to cook corn for this salad. You can boil it, grill it, or roast it. Boiling is the quickest and easiest method, but grilling or roasting will give the corn a more smoky flavor.
  • Cooling the Corn: Once the corn is cooked, let it cool slightly before cutting it off the cob. This will make it easier to cut and prevent the kernels from sticking to the knife.
  • Choosing Basil: Use fresh basil for the best flavor. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
  • Making the Dressing: The dressing for this salad is simple but flavorful. You can use olive oil, vinegar, salt, and pepper, or you can add other herbs and spices to taste.

Conclusion:

Sweet corn and basil salad is a refreshing and flavorful side dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. Experiment with different types of corn, basil, and dressing to create a salad that you'll love.

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