Refreshing Corn Salad recipe

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Ingredients

¼ cup white sugar
6 ears fresh corn, shucked and desilked
2 Roma tomatoes, seeded and diced
1 red bell pepper, minced
1 bunch green onions, thinly sliced
½ cup sour cream
⅓ cup mayonnaise
¼ cup fresh basil leaves, cut into very thin strips
¼ cup shredded Parmesan cheese
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Nutrition Info

277 calories
carbohydrate: 31.9 g
cholesterol: 16 mg
fat: 15.9 g
fiber: 4.2 g
protein: 6.1 g
saturatedFat: 4.7 g
servingSize: -
sodium: 539.9 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a bowl with ice water. Stir sugar into a large pot filled with water, bring to a boil. Add corn, cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled, drain. Cut kernels from the cob with a sharp knife.

  2. Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth, season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Recipe Yield

6 servings

Recipe Note

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.

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