Corn Salad with Fresh Basil and Lemon

Name: Corn Salad with Fresh Basil and Lemon
Yield: 6 Servings
Ingredients: 6 ears of corn (about 3 cups); 2 tablespoons chopped red onion; 2 tablespoons lemon juice; 1/8 teaspoon sugar; 2 tablespoons olive oil (or cooking oil of choice); 1 tablespoon chopped fresh basil (or 1 tsp dried basil)

Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-11-12.

This is a great way to use fresh corn when it's in season. Make it the night before your next BBQ or family gathering.

Makes

6 Servings

Ingredients

6 ears of corn (about 3 cups)
2 tablespoons chopped red onion
2 tablespoons lemon juice
1/8 teaspoon sugar
2 tablespoons olive oil (or cooking oil of choice)
1 tablespoon chopped fresh basil (or 1 tsp dried basil)

Directions

Wash hands with soap and water.
Cook corn in boiling water or in the microwave.
Cut corn from the cob. Add onion.
In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
Stir the oil/lemon mixture and basil. And salt and pepper to taste (optional).
Refrigerate at least 30 minutes.

Notes

3 cups frozen corn can be substituted for fresh. Learn more about: Corn Onions Lemons Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.