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Fresh Sweet Corn Salad

Fresh in-season summer corn is delicious in this salad, but frozen corn makes a great year-round substitute in this quick and easy side dish.


3 cups

Prep Time

10 minutes

Total Time

10 minutes


  • 4medium ears fresh corn or 10 ounces frozen whole-kernel corn, thawed
  • 1teaspoon olive oil
  • 1cup thin strips orange bell pepper
  • 1cup thinly sliced red onion
  • 1/2teaspoon kosher salt
  • 1/4teaspoon ground pepper
  • 2tablespoons thinly sliced fresh basil for garnish


  1. Cut corn kernels from cobs to get 2 cups.
  2. Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.
  3. Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

Nutrition Facts

Per serving (recipe makes 3 cups)

Calories 104kcal
Carbohydrate Total 21g
Total Sugars 8g
Fiber 3g
Saturated Fat 0g
Cholesterol 0mg
Sodium 155mg
Protein 3g

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