Barefoot Contessa-Inspired 15-Minute Fresh Corn Salad Recipe Has a Spicy Twist by Elisa Schmitz, 30Seconds

Barefoot Contessa-Inspired 15-Minute Fresh Corn Salad Recipe Has a Spicy Twist

My neighbor Karen is an amazing gardener, and a great friend. She dropped off all the home-grown ingredients needed to make this incredible fresh corn salad recipe inspired by a Barefoot Contessa recipe – but Karen’s variation comes with a kick.

Instead of onions, she adds jalapeño peppers to pack some heat. She also adds fresh tomatoes from her garden, because yum. Hope you love this easy, delicious fresh corn salad recipe as much as we do!

Cuisine: American
Prep Time: 12 minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Servings: 4 to 6 


  • 4 ears corn, shucked
  • 1 small cucumber, diced
  • 1 large tomato, diced
  • 1/4 cup sliced jalapeños
  • 1/2 cup fresh basil leaves


Here’s how to make it:

  1. Bring a large pot of water to boil. Cook corn for 3 minutes to remove starchiness. Remove corn from boiling water and immerse it into a large bowl of ice water. This stops the cooking and sets the color. When corn is cool, cut the kernels off the cob (cutting as close to cob as possible).
  2. In a large serving bowl, combine the corn with the tomatoes and jalapeños. Add the olive oil, vinegar, salt and pepper. Toss to coat. Just before serving, toss in the fresh basil. Serve cold or at room temperature.

Note: This recipe is best served with fresh corn. Frozen corn won’t have the right flavor or texture.

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Donna John
With fresh ingredients like that, I bet this was delicious, Elisa A. Schmitz 30Seconds . Nothing like delicious and healthy food. I have a few peppers left on my plants, so making this soon.
Elisa Schmitz, 30Seconds
It was an unexpected delight, Donna John . Nothing like fresh ingredients just picked and then used in a lovely salad like this one. Hope you enjoy it!
Elisa Schmitz, 30Seconds
It's really good! Hope you enjoy this easy recipe, Hershey Rosen .

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