5 ears of fresh corn
½ cup diced red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ cup freshly chopped basil

10, ½ cup servings


Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes. Drain. Cool by immersing in ice water. When corn has cooled, cut the kernels off the cob.

Toss the kernels in a large bowl with the red onion. Combine vinegar, olive oil, salt, and pepper. Pour over corn and gently toss.

Chill to allow flavors to blend. Just before serving, add fresh basil.

Nutritional Analysis: 
70 calories
5 g fat
101 mg sodium
10 g carbohydrate
2 g protein
1 g fiber

Fresh Corn Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2010

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.