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Best, Easy Corn Salad: EVER

white plate with a scoop of corn salad in the center and squash peels and cherry tomatoes as a garnish

With all the fresh corn available you may be tired of just plain corn on the cob. I have been experimenting with using corn to make a cold summer salad. I like cooking the corn in the husk in the microwave. The corn comes out perfectly every time. I like a sherry vinaigrette but you could use any vinaigrette you like. Here is my latest version of this delicious salad.


  • 4 ears fresh corn, unshucked
  • 1 small zucchini or yellow squash
  • 12 cherry tomatoes – a variety of colors is best
  • 6 large basil leaves
  • 4 T sherry vinaigrette


  1. Cook each ear of corn separately in the microwave for 4 minutes.
  2. Use hot mit to remove and cut off end. Grab the silk end and shake, the corn should come out without any silks. See a video here.
  3. Cut the corn off of the cob and toss with vinaigrette.
  4. Use a vegetable peeler to make squash ribbons.
  5. Plate according to picture.

Nutrition Information per Serving

  • Serving Size: 6.5 ounces
  • Calories: 170 calories
  • Total Fat: 8 grams
  • Sodium: 70 mg
  • Carbohydrates: 23 grams
  • Fiber: 3 grams
  • Sugar: 3 grams (Includes 0g Added Sugars)
  • Protein: 4 grams

You may also enjoy:

Chicken Cutlet with Cucumber and Greens

Whole Grain, Chickpea, and Black Bean Salad

Khichdi – Instant Pot Recipe

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