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Easy Southern Corn Salad Recipe

April 15, 2018 By Gritsandpinecones 3 Comments

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Easy Southern Corn Salad is a delicious staple in the South, especially in the spring and summer when fresh corn is readily available at the farmer’s markets.

Easy Southern Corn Salad in a green pottery bowl with fresh corn cobs in the background

Easy Southern Corn Salad only takes minutes to make and, because it’s made without mayonnaise, it’s fresh, light and healthy. Coming in at only 155 calories per serving, this yummy corn salad is also full of vitamins and minerals. Both big and little kids will love it and it is perfect to take to a potluck dinner or a great dish to serve at a backyard barbecue or picnic.

I made it last week to go with my Ultimate Grilled Flank Steak and it was scrumptious! And, the best part is that this corn salad is even better the next day as leftovers. I have had it for lunch for the last two days and enjoyed every last bite!

My guess is there are a few of you out there that are not a fan of red onions but don’t let them scare you off or prevent you from making this delicious salad. I usually much prefer the sweeter milder taste of sweet onions like Vidalia onions, but the red onions really work in this salad and I’ll bet if you just give them a chance you will be happy you did.

I’ll bet you didn’t know besides being a delicious side dish, the term “corn salad” also refers to a wild weedy plant that Thomas Jefferson once cultivated at his home in the early 1800s.  But today’s post is all about the classic corn salad we eat and I can’t wait to show you how quick and easy it is to make.

If you like corn, you might also like to try these delicious and popular corn recipes: Easy Spicy Southern Corn Casserole, Easy Cheesy Hot Corn Dip, Corn, Tomato and Avocado Salad, and Southern Homemade Creamed Corn.

How to make Easy Southern Corn Salad

Gather your ingredients and slice the bottom off the unshucked ears of corn and place them in the microwave, two at a time.*

Slicing the bottom off of unshucked corn for Easy Southern Corn Salad

Cook on high for 3 minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.

Removing the husk and silk from an ear of corn for Easy Southern Corn Salad

When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Red onion, chopped basil and corn kernels ready to combine for Easy Southern Corn Salad

Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.

Just before serving, add the basil and stir to combine. Serve immediately.

Easy Southern Corn Salad ready to serve and garnished with a sprig of fresh basil

Leftovers keep well covered in the refrigerator for several days and are even better the next day.

*To cook the corn on the stove instead of the microwave, place the shucked corn into a large pot of boiling water over high heat. Cover the pot and turn the heat down to medium. Cook for 4-6 minutes. Drain.

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Print Recipe
Easy Southern Corn Salad Recipe
Easy Southern Corn Salad only takes minutes to make and, because it's made without mayonnaise, it’s fresh, light and healthy. Coming in at only 155 calories per serving, this yummy corn salad is also full of vitamins and minerals. It's perfect to take to a potluck or to serve at a backyard barbecue or picnic.
Easy Southern Corn Salad in a green pottery bowl with fresh corn cobs in the background
Votes: 3
Rating: 5
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Course Salad, Side Dish
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 12 minutes
Servings
6
Ingredients
  • 5 ears fresh corn
  • 1 small red onion minced
  • 3 Tbsp cider vinegar
  • 3 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup fresh basil chopped
Course Salad, Side Dish
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 12 minutes
Servings
6
Ingredients
  • 5 ears fresh corn
  • 1 small red onion minced
  • 3 Tbsp cider vinegar
  • 3 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup fresh basil chopped
Easy Southern Corn Salad in a green pottery bowl with fresh corn cobs in the background
Votes: 3
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Slice the bottom off the unshucked ears of corn and place them in the microwave, two at a time.*
  2. Cook on high for 3 minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
  3. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  4. Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
  5. Just before serving, add the basil and stir to combine. Serve immediately.
Recipe Notes

Leftovers keep well covered in the refrigerator for several days and are even better the next day.

*To cook the corn on the stove instead of the microwave, place the shucked corn into a large pot of boiling water over high heat. Cover the pot and turn the heat down to medium. Cook for 4-6 minutes. Drain.

Nutrition Facts
Easy Southern Corn Salad Recipe
Amount Per Serving
Calories 155 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 90mg 4%
Potassium 171mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 7g
Protein 5g 10%
Vitamin A 40%
Vitamin C 26%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Recipe Index, Salads, Sides

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Discussion

  1. Rebecca says

    April 17, 2018 at 6:16 pm

    This looks amazing!! I like that it is made without mayo, so it can sit outside at a summer picnic, without too much worry! I’m so glad I found your blog! very nice! I just posted about two “farm to table’ restaurants, I hope you will stop by!!

    Reply
  2. cheryl mallow says

    February 11, 2019 at 12:21 pm

    how many servings does this make at 155 cal each?

    Reply
    • Gritsandpinecones says

      February 11, 2019 at 12:29 pm

      Hi Cheryl, 6 servings, about 1/2 cup each.
      All my best,
      Sharon

      Reply

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Hello, I'm Sharon, blogger, recipe developer and photographer for Grits and Pinecones. I’m all about creating delicious recipes with a Southern flair that are quick, easy and PERFECT to share with family and friends. Nothing fussy or complicated, just “go-to” dishes for the everyday home cook.
Besides scrumptious, tested, and perfected recipes on my blog, you will also find expert cooking tips and tricks, step-by-step tutorials, and photos detailing the process for each recipe! Read More…

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