Fresh Sweet Corn and Basil Summer Salad
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A vibrant, crunchy summer salad featuring tender corn kernels, crisp cucumbers, bell peppers, and fresh herbs tossed in a zesty garlic-lemon vinaigrette.
Yumzy
Public Recipe
Ingredients
- ✓4 cups sweet corn kernels
- ✓1 cup English cucumber
- ✓1 cup red bell pepper
- ✓0.5 cup red onion
- ✓0.25 cup fresh basil leaves
- ✓2 tbsp fresh parsley
- ✓3 tbsp extra virgin olive oil
- ✓2 tbsp fresh lemon juice
- ✓1 tbsp apple cider vinegar
- ✓1 clove garlic
- ✓0.5 tsp sea salt
- ✓0.25 tsp freshly cracked black pepper
Instructions
If using fresh corn on the cob, blanch the ears in boiling salted water for 3 to 5 minutes until tender-crisp, then transfer to an ice bath to cool completely before cutting kernels off the cob.
💡 Tip: Plunging in ice water stops the cooking process instantly and keeps the corn snappy and vibrant green/yellow.
In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, minced garlic, sea salt, and black pepper until fully emulsified.
In a large mixing bowl, combine the cooled corn kernels, diced cucumber, diced red bell pepper, and finely chopped red onion.
Pour the dressing over the corn and vegetable mixture, gently tossing with a spatula to ensure everything is evenly coated.
Fold in the sliced fresh basil and chopped parsley right before serving to maintain their freshness and color.
📝 Chef's Notes
For best flavor, let the salad chill in the refrigerator for 30 minutes before serving so the vegetables absorb the dressing. Store leftovers in an airtight container for up to 3 days.
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