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Fresh Corn Salad Recipe

Fresh Corn Salad


  • 4 cups fresh, raw corn, sliced off the cobs
  • 1 cup red bell peppers, chopped
  • 3/4 cup scallions, chopped
  • 1/4 cup cilantro leaves, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste


  1. Have 8 cups of water boiling in a large saucepan.
  2. Drop the corn kernels in, add a little salt, and cover.
  3. Cook 5-10 minutes, or until the kernels are tender.
  4. Drain and put the kernels in a large bowl.
  5. Stir the corn gently with a wooden spoon, to encourage cooling down, but after about 5 minutes, and while it’s still warm, mix in the oil and vinegar. Add salt and pepper.
  6. Add peppers; mix. Add scallions and cilantro, mix again.
  7. Taste for seasoning and adjust if necessary.


  • Substitute parsley for the cilantro if preferred.
  • This salad keeps 2 days in the refrigerator if covered tightly.

Fresh Corn Salad Recipe Fresh Corn Salad Recipe Reviewed by Jarvis Mann on 12:02 PM Rating: 5

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