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+ servings
corn salad in a white bowl

Summer Sweet Corn and Basil Salad

This simple sweet corn and basil salad is perfect for summer cookouts or picnics and served as a side dish to barbeque. Made with only 4 ingredients, this summer sweet corn salad can be ready in less than 10 minutes! 
Course Salad
Cuisine American
Keyword corn salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 65kcal


  • 5 ears fresh sweet corn on the cob
  • 2 tbsp fresh lime juice
  • 3 tbsp extra virgin olive oil
  • ½ tsp coarse salt
  • ½ tsp reshly ground black pepper
  • ½ cup julienned or torn fresh basil 


  • (Use raw corn or grill, boil, or roast the corn as desired.)
  • Shuck the ears of corn and cut the kernels off the cob into a large bowl. If using raw corn, use the back of the knife to scrape each cob to extract the milk from the cob into the bowl.
  • Whisk the lime juice, olive oil, salt, and pepper in a medium mixing bowl. Add the corn kernels and toss until well coated.
  • Just before serving, toss in the fresh basil. Taste and adjust the salt or lemon if needed. Serve warm or at room temperature


Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg