Fresh Corn Salad with Basil
Yay! Sweet corn is in season. If you’re like me, you are always looking for ways to serve it. When you grow corn, on a good year you end up more corn than you can say grace over…
This fresh corn salad with basil is the summertime side dish to accompany all your grilling endeavors including pork, chicken, beef, or seafood. If you follow a plant-based diet, fresh corn salad will fit right in with your menu. And it isn’t heavy like some summer sides.
Basil truly takes most everything up a notch. And when you can use basil and onions from your garden? Well, that’s a bonus.
Here’s the recipe:
- 4 ears of sweet corn
- 1/3 cup green onion / whites and stems
- 2.5 T apple cider vinegar
- 2.5 T extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Dash of cayenne to taste
- 1/2 cup freshly julienned basil
- Boil corn approximately 4 minutes in salty water. Drain water and plunge corn in cold water to stop the cooking. When cooled, cut kernels from cob.
- Mix onion with vinegar, olive oil, salt and peppers. Pour over corn and combine. Fold in basil.
- Serve cold or room temperature.
Make It Your Own
Corn Salad with Basil can be served as a dip with a sturdy chip. Or, add it as a topping to your tacos for a little extra zip. As a yummy variation, toss in feta crumbles or mozzarella cubes, because cheeeeeese.
Even if you don’t grow it, corn is widely available at the grocery store and farmer’s market. I recommend you stock up (but don’t horde, that’s not cool). If you freeze it, you can enjoy fresh corn year around. My rockstar gardening friend Rachel at The Homestead Life shows you how to freeze corn like a pro. Check out her post HERE and give her a follow. She’s amazing!
What are your favorite summertime sides?
Grace Grits and Gardening
Farm. Food. Garden. Life.