Search For:

Share This

Fresh Corn Salad

Salads, Vegetables

  • Serves 10.


  • 8 ears fresh corn, husked and cleaned
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 2 large tomatoes, seeded and coarsely chopped
  • 1/2 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped sweet red bell pepper


In a large saucepan, cook corn, in enough boiling water to cover corn, for 5-7 minutes or until tender. Drain, cool, and set aside. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, basil, and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion, and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.