What screams summer time’s arrival greater than recent corn? Maybe tomatoes. Or cucumbers. Or basil. This Summer Corn Salad with Basil Vinaigrette options all of those favorites.

Summer Corn Salad with Basil Vinaigrette

I actually like recent salads you may make forward of time (see Asian Cucumber Salad and Chickpea Feta Salad with Celery). I additionally like recipes that simply alter to no matter substances you could have available. For instance, I’ve made variations of this corn salad with beans, shredded cooked rooster breast, and avocado chunks. Cherry tomatoes, sliced lengthwise, work effectively too. If you’re within the temper for one thing spicy, cube a recent jalapeño pepper and throw it in.

Before you deal with the corn salad recipe beneath, you’ll must cook dinner your corn. You can steam it in your Instant Pot®, grill it, or boil it. Remove the husks and silks first (except you’re grilling). Using your IP is, by far, the best strategy to cook dinner it.

How to Cook Corn on the Cob in an Instant Pot®

The following method is from my cookbook, The Diabetes Cookbook for Electric Pressure Cookers.

  1. Pour 1 cup of water into your IP, then insert the wire rack.
  2. Break or lower every ear of corn in half, then stand every cut-side-down on the rack.
  3. Close and lock the lid. Set the valve to Sealing.
  4. Cook for five minutes on excessive stress.
  5. When the cooking is full, hit Cancel and do a fast launch.
  6. Once the pin drops, fastidiously take away the lid.
  7. Using tongs, take away the corn from the pot and let it cool.

How to Grill Corn on the Cob

If you need your grilled corn to have a little bit of charred colour, take away the husks first and observe the Genius Kitchen method. If you like your corn to be much less blackened, depart the husks on and take a look at the Simply Recipes technique.

How to Boil Corn on the Cob

If you don’t have an Instant Pot® and don’t really feel like firing up the grill, you may simply cook dinner your corn on the stovetop.

  1. Bring a big pot of salted water to a boil.
  2. Add the corn and let the water return to a boil.
  3. Cover the pot and switch off the warmth.
  4. Let the corn sit for five to 10 minutes.
  5. Using tongs, take away the corn from the pot and let it cool.

If the grill is on anyway for the corn, add a pork (or turkey) tenderloin or some Grilled Marinated Chicken Breasts. Make 2-Ingredient Grilled Peaches for dessert.

Summer Corn Salad with Basil Vinaigrette

A colourful summer time salad that includes recent corn, tomatoes, cucumbers, and radishes in a basil French dressing

Author: Shelby Kinnaird (Diabetic Foodie)

Prep Time: 15 minutes

Total Time: 15 minutes


Salads & Dressings, Side Dish




corn salad, recent corn salad, summer time corn salad, summer time aspect

Servings: 6 servings

Summer Corn Salad with Basil Vinaigrette


  • 1/2
    avocado oil or extra-virgin olive oil
  • 2
    white wine vinegar
  • 1/four
    chopped recent basil
  • four
    massive ears
    husks and silks eliminated, cooked
  • 1
    seeded and chopped
  • 2 to three
    spring onions
    thinly sliced (white half solely)
  • 1
  • 2
    thinly sliced into half moons
  • kosher salt
  • freshly floor black pepper


  1. In a big bowl, whisk collectively the avocado oil and vinegar. Stir within the basil.

  2. Stand every ear of corn on a slicing board and take away the cooked kernels. Add the corn to the bowl with the oil combination.

  3. Add the tomatoes, onion, cucumber, and radishes to the bowl. Toss effectively and season with salt and pepper.

  4. Serve instantly or refrigerate for as much as 1 day.

Recipe Notes

Make this salad your personal. Use frozen corn (thawed first), cherry tomatoes, or different sorts of onions. Leave out the radishes or cucumbers. Substitute pink bell peppers for the tomatoes or cilantro for the basil. Add beans, cooked rooster breast, scorching peppers, or chunks of avocado. Squeeze a wedge of lime on prime. The prospects are limitless!

Nutrition information per serving (1 cup)

Calories: 230kcal

Fat: 19g

Saturated fats: 2g

Polyunsaturated fats: 3g

Monounsaturated fats: 13g

Sodium: 50mg

Potassium: 243mg

Carbohydrates: 14g

Fiber: 2g

Sugar: 3g

Protein: 3g

Vitamin A: 10%

Vitamin C: 17%

Calcium: 1%

Iron: 2%

Source hyperlink Recipes