Barefoot Contessa-Inspired Fresh Corn Salad Recipe Has a Spicy Twist (20 Minutes) Salads Side Dishes Vegetarian Vegetables Lunch Gluten-free Low Sodium Recipes
If you're looking for a fresh new summer salad recipe, you need to try this one! 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 in this tasty salad recipe. She also adds fresh tomatoes from her garden, because yum. Here's what you need to make this flavorful gluten-free salad recipe: fresh corn, cucumber, tomato, jalapeños and fresh basil. For the delicious dressing, you need extra virgin olive oil, apple cider vinegar, kosher salt and black pepper.
This low-sodium recipe is so easy! Plus, read about the health benefits of tomatoes and the health benefits of basil. Serve this healthy salad as a side dish with any dinner or as a simple vegetarian lunch. Hope you love this easy, delicious fresh corn salad recipe as much as we do!
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Cuisine: American
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 4 ears corn, shucked
- 1 small cucumber, diced
- 1 large tomato, diced
- 1/4 cup sliced jalapeños
- 1/2 cup fresh basil leaves
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Recipe Notes
- This recipe is best served with fresh corn. Frozen corn won’t have the right flavor or texture.
- Store leftover salad in an airtight container in the refrigerator.
- Check out some Barefoot Contessa cookbooks.
Here’s how to make it:
- 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).
- In a large mixing 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.
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