- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 4 cups
- ¼ cups
- 3 tbsp
- 2 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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If using fresh corn, bring a large pot of water to a boil. Add the corn kernels and cook for 2 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well and pat dry.
In a large bowl, combine the corn kernels, cucumber, tomato, red onion, and fresh basil.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until the honey dissolves.
Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, or refrigerate for 15 minutes to let the flavors meld.
Kitchen notes
Kitchen notes
- Do not overcook the corn; it should be crisp-tender. Boiling for more than 2 minutes will make it mushy.
- Seed the cucumber and tomato to prevent the salad from becoming watery.
- If using frozen corn, thaw and drain well before using; no need to cook.
- Taste and adjust salt and lime juice just before serving, as flavors can dull when chilled.
Substitutions
- honey→maple syrup for a vegan version
- fresh basil→fresh cilantro or mint
- lime juice→lemon juice
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The salad may release some liquid; drain before serving. Do not freeze. To serve, toss gently and add a squeeze of fresh lime if desired.
FAQ
The questions we get asked most
Can I use canned corn instead of fresh?
Yes, you can use canned corn. Drain and rinse it well, then pat dry. Canned corn is already cooked, so skip the boiling step. The salad will be slightly softer but still tasty.
How do I keep the salad from getting watery?
Seed the cucumber and tomato before dicing, and make sure the corn is well drained. If using frozen corn, thaw and drain thoroughly. You can also salt the diced cucumber and tomato for 10 minutes, then drain, to remove excess moisture.
Can I make this salad ahead of time?
Yes, you can make it up to 1 day ahead. Store it covered in the refrigerator. The flavors will meld, but the basil may darken. For best appearance, add the basil just before serving.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, if you use a pre-made dressing or add any other ingredients, check labels for gluten.
Can I grill the corn instead of boiling?
Absolutely. Grill the corn on the cob over medium-high heat for about 8-10 minutes, turning occasionally, until lightly charred. Let it cool, then cut the kernels off the cob. Grilling adds a smoky flavor.
How long does fresh corn salad last in the fridge?
It keeps well for up to 3 days in an airtight container. After that, the vegetables may become soft and the flavors may fade. It is best enjoyed within 2 days.
Can I add other vegetables or cheese?
Yes, you can add diced bell peppers, avocado, or crumbled feta cheese. If adding avocado, toss it with lime juice to prevent browning. Adjust the dressing to taste.
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