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Refreshing Corn Salad Recipe

Recipe by: Jennifer Murray

"This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook7 m
  • Ready In8 h 27 m
  • 1Fill 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.
  • 2Combine 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.
Footnotes
  • Cook's Note:
  • A 16-ounce package of frozen corn can be substituted for fresh corn.
Ingredients
  • 6 servings
  • 277 cals
  • 1/4 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
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup fresh basil leaves, cut into very thin strips
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    277
    14%
  • Fat:
    15.9
    25%
  • Carbs:
    31.9
    10%
  • Protein:
    6.1
    12%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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