Fresh Corn Salad Recipe


low fat, low calorie, and low carbohydrate recipe 

During the height of summer, you will not find a better salad than this Fresh Corn Salad recipe.  What could be more perfect than a summer salad with fresh-picked corn?  
The fresh corn salad is a great accompaniment to any summer dish.  Great served during your summer picnic or backyard barbecue.  Imagine this Fresh Corn Salad served with our family’s favorite Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce Recipe or this very easy Blackberry Barbecued Ribs Recipe.
Fresh Corn Salad


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Click here to find out about Corn Hints, Tips, and Information, and here for more of Linda’s great Corn Recipes.


Fresh Corn Salad Recipe:
Prep Time
15 mins
Total Time
15 mins
Course: Salad
Cuisine: Southwest
Keyword: Fresh Corn Salad Recipe:
Servings: 4 to 5 servings
  1. Corn Radish SaladScrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board.  Cut off the stem end to give a flat base.  Hold the ear, tip end up, then cut downward, removing a few rows at a time.

  2. In a large pot, partially filled with water, bring water to a rolling boil.  Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink.  Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

  3. In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper.  Adjust seasonings to taste.

  4. Refrigerate the salad until approximately 1/2 hour before serving.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

  5. Makes about 4 or 5 servings.

  6. Per Serving - 9 fat grams, 30.6 carbohydrate grams, 156 calories, 2.8 WW points

Recipe Notes

** To make chiffonade:  Stack basil leaves, then cut across the stack to make small "ribbons."

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