Corn and Basil Salad


It’s well into fall weather in most parts of the country, but here in L.A. it’s still pretty darn toasty.  We had a few days of rainy, cool days that made made me reorganize my closet with my boots up front, but they were gone as soon as you could say “mint hot cocoa with vanilla rice milk.”  I can’t wait for when the real Halloween-y weather is here to stay, but until then, I will enjoy the last of the summer fruits and veggies.  Most farmer’s markets ’round here still have fresh corn.  I can, and often do, eat corn totally plain, but for times when you want a little more pizazz, I highly recommend this corn salad.  I came across this dish at the Hollywood Farmer’s Market when someone threw a sample of the salad along with a recipe card into my hand.  I made this at our Thanksgiving feast last year and it went over very well.  The recipe card says the original source is the Food Network, but I can’t seem to find it on their website.  So here it is:

Corn and Basil Salad

5 ears of corn, shucked and kernels cut off the cob
1/2 cup red onion, diced
3 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cups fresh basil, julienned

Toss together and serve!

Serves 4



5 responses to “Corn and Basil Salad

  1. That sounds tasty, thanks!

  2. Yum!! i love corn. I made something a little similar a couple months ago. I tossed the corn in some fresh basil oil. So it had like a pesto-y taste to it.

  3. YUM!

    Oh, and mint hot cocoa (mine is usually with soy milk, though)…mmm…

  4. I don’t mind the questions! Ask away! 🙂

    I cut the little shapes before baking the cookies, and sandwiched them together after baking them. Have fun baking!

  5. Ooh, such pretty colors!

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