Fresh Corn Salad

I am thrilled to begin writing my blog in the summertime. When it comes to food, summer screams fresh flavor and bright colors. My corn salad packs both of these components into a fun, vibrant dish that is the perfect addition to any backyard barbeque or picnic lunch.

I use sweet corn and fresh basil from my garden to complement the sharp bite of red onion. The champagne vinegar and grapeseed oil give subtle flavors to the vinaigrette, letting the hints of honey and mustard come through. I add the kale microgreens for a healthy kick (plus I really like how they look in the salad).

Substitutes If Needed:
A light, neutral vegetable oil for the grapeseed oil
White wine or rice vinegar for the champagne vinegar

Brands I Use:
Colavita champagne vinegar
Aunt Sue’s Raw-Wild Natural Honey
Grey Poupon Dijon Mustard
Spectrum Naturals Grapeseed Oil


Fresh Corn Salad

  • Author: Kayla Howey




  • 3 ears of corn (about 2 cups of kernels)
  • ½ cup diced red onion
  • ½ cup kale microgreens
  • ¼ cup basil chiffonade (see notes)


  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • ½ tablespoon Dijon mustard
  • 1 cup grapeseed oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper



  1. Remove the husks from the corn. In a pot of salted, boiling water, blanch the corn for 3 minutes. Remove the corn, and place it in an ice bath (see notes).


  1. Meanwhile, whisk together the vinegar, honey, mustard, salt, and black pepper. Slowly drizzle in the grapeseed oil, continuously whisking until incorporated. Add the red onion, microgreens, and basil to the vinaigrette. Set the mixture aside.

To Serve

  1. When the corn has cooled, cut the kernels off of the cob. Add the corn to the vinaigrette and season with salt and pepper to taste.


  • An ice bath is a combination of ice and water used to halt the cooking process. Blanching vegetables in boiling water and shocking them in ice water allows the vegetable to retain its vibrant color and firm texture.
  • Chiffonade is a technique used to cut basil into even, thin strips. Simply stack a few leaves, tightly roll them up, and slice perpendicularly to the roll. Rock your knife back and forth in order to not crush the leaves.


  • Serving Size: 4

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