Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative. Not only is it delicious and easy to make, it's a refreshing change from the usual (and messy) corn on the cob slathered with butter.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
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- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 3 1/2 tablespoons vegetable oil
- 2 1/2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 1/3 cup finely sliced fresh basil leaves
- Pinch of sugar (optional)
Bring a large pot of salted water to a boil and prepare an ice bath. Cook corn in boiling water until just tender, 3 to 4 minutes. Immediately transfer to ice bath. When the corn is cool, use a serrated knife to cut the kernels off the cob.
Combine the kernels in a large bowl with the scallions, oil and vinegar. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning with additional salt, pepper, and sugar if desired. Serve cold or at room temperature