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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.
Corn on the cob is always a classic, but when you’re feeding a crowd or want to prep ahead, a fresh corn salad is often the better choice. It can be made in advance, served cold or at room temperature, and tends to develop even more flavor as it sits.
When cooking the corn, I boil it just long enough to take off the raw edge—no more than a few minutes. I always toss a little sugar into the water, especially if the corn isn’t peak-season sweet. It’s a small step, but it really brings out the flavor. Once cooled, it all gets tossed with a few fresh ingredients and a simple dressing that lets the corn shine.
What You’ll Need to Make Fresh Corn Salad
| Fresh Corn – Sweet and crisp, it’s the star of the salad. A quick boil brings out its natural flavor while keeping the kernels juicy and tender. |
| Avocado Oil or Neutral Oil – Provides a smooth, clean base for the dressing without distracting from the fresh flavors of the salad. |
| Fresh Lemon Juice – Adds brightness and a little zip to cut through the richness and tie everything together. |
| Chives – Mild and oniony, they add a subtle sharpness without overpowering the other ingredients. |
| Fresh Basil – Fragrant and slightly peppery, it brings a summery freshness that complements the sweet corn. |
| Salt & Pepper – Simple seasonings that enhance the sweetness of the corn and balance the brightness of the dressing. |
| Sugar (Optional) – A small spoonful in the cooking water helps coax out the natural sweetness of the corn, especially if it’s not peak-season. |
Pair It With
Fresh Corn Salad
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
