fresh corn salad
Prep time
Cook time
Total time
Serves: 4-6
  • 5 ears of corn, shucked
  • ½ cup red onion, finely diced
  • 3 tbsp. apple cider vinegar
  • 3 tbsp. olive oil
  • ½ tsp. kosher salt, plus more to taste
  • ½ tsp. freshly ground black pepper, plus more to taste
  • ½ cup julienned fresh basil leaves, plus additional whole leaves for garnish
  • Crumbled cotija cheese, for garnish
  1. Bring a large pot of salted water to a boil, then add the corn. Cook for 3 minutes until the starchiness is just gone. Drain the corn and immerse the cobs in ice water to stop the cooking and to set the color.
  2. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  3. 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 then garnish with crumbled cotija cheese and fresh basil leaves. Serve cold or at room temperature.
Recipe adapted from Ina Garten.
Recipe by sweet caroline's cooking at, two dating site, largest nigerian dating site