Fresh Basil Corn Salad Recipes

BASIL-CORN SALAD

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.

FRESH CORN SALAD

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.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

Steps:

• Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

FRESH CORN SALAD

Steps:

• In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

CORN SALAD

Steps:

• Remove corn kernels from cobs and place in a large bowl.
• With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
• Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.

FRESH CORN AND BASIL SALAD

Steps:

• Blanch corn in a large pot of salted water for about two minutes, or until the kernels turn bright in color. Drain from cooking water and place in ice bath to stop cooking.
• When corn is cool enough to handle, cut off the kernels with a sharp knife.
• In a medium-sized bowl, mix together the corn, onion, and basil. Set aside.
• In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Pour over the corn mixture and toss to coat. Refrigerate for at least an hour before serving.

FRESH BASIL CORN SALAD

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.

FRESH CORN SALAD

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.