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Fresh Corn Salad
This corn salad is one of those dishes that quietly steals the show. Sweet, crisp corn, a handful of fresh ingredients, and a light dressing come together in a way that feels effortless.
Ingredients
- 5 ears of corn, shucked
- ⅓ cup snipped chives
- ¼ cup avocado oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sliced fresh basil leaves
- 1 teaspoon sugar, optional
Instructions
- Bring a large pot of well-salted water to a boil. If your corn isn’t super sweet, consider adding a small spoonful of sugar to the water to bring out its natural flavor. Once boiling, add the corn and cook for 3 to 4 minutes, just until tender but still crisp. Avoid overcooking—it should still have a bit of bite.5 ears of corn, shucked, 1 teaspoon sugar, optional
- Drain the corn and immediately transfer it to a bowl of very cold water to stop the cooking process. Once cool, set the cobs on a clean dish towel over a cutting board and slice off the kernels with a serrated knife. (The towel helps soak up excess moisture and keeps the kernels from scattering everywhere.)
- In a large bowl, toss the corn with the oil, lemon juice, chives, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, stir in the fresh basil. Taste and adjust the seasoning—if it needs more brightness, add a little extra lemon juice; if it feels flat, try a touch more salt or a pinch of sugar. Serve chilled or at room temperature.⅓ cup snipped chives, ¼ cup avocado oil, 3 tablespoons fresh lemon juice, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup sliced fresh basil leaves
Notes
Please Note: When boiling corn, salt the water generously—enough that it tastes like the sea. If your corn isn’t peak-season sweet, adding a tablespoon or two of sugar to the water can help bring out its natural flavor.