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Chilled Corn Salad

When corn is in season and so sweet and delicious, not much has to be done to it. Corn is the star of this simple dish, with a few supporting characters to really make it shine.


  • 5 ears corn, shucked
  • ½ cup small-diced red onion
  • ½ cup small-diced celery
  • 3 tablespoons lime juice
  • Zest of 1 lime
  • 3 tablespoons good olive oil
  • ½ cup chopped basil
  • ½ cup chopped mint
  • Salt and pepper to taste


  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
  2. Drain and immerse it in ice water to stop the cooking and to set the color.
  3. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  4. Toss the kernels in a large bowl with the red onions, lime juice, olive oil, salt, and pepper.
  5. Just before serving, toss in the herbs. Taste for seasonings and serve cold or at room temperature.