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Summer Corn Salad with Basil Vinaigrette
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5 from 1 vote

Summer Corn Salad with Basil Vinaigrette

A colorful summer salad featuring fresh corn, tomatoes, cucumbers, and radishes in a basil vinaigrette
Prep Time15 mins
Total Time15 mins
Course: Salads & Dressings, Side Dish
Cuisine: American
Keyword: corn salad, fresh corn salad, summer corn salad, summer side
Servings: 6 servings
Calories: 230kcal
Author: Shelby Kinnaird (Diabetic Foodie)


  • ½ cup avocado oil or extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ¼ cup chopped fresh basil
  • 4 large ears corn husks and silks removed, cooked
  • 1 large tomato seeded and chopped
  • 2 to 3 large spring onions thinly sliced (white part only)
  • 1 cup cucumber chopped
  • 2 radishes thinly sliced into half moons
  • kosher salt
  • freshly ground black pepper


  • In a large bowl, whisk together the avocado oil and vinegar. Stir in the basil.
  • Stand each ear of corn on a cutting board and remove the cooked kernels. Add the corn to the bowl with the oil mixture.
  • Add the tomatoes, onion, cucumber, and radishes to the bowl. Toss well and season with salt and pepper.
  • Serve immediately or refrigerate for up to 1 day.


Make this salad your own. Use frozen corn (thawed first), cherry tomatoes, or other types of onions. Leave out the radishes or cucumbers. Substitute red bell peppers for the tomatoes or cilantro for the basil. Add beans, cooked chicken breast, hot peppers, or chunks of avocado. Squeeze a wedge of lime on top. The possibilities are endless!


Serving: 1cup | Calories: 230kcal | Carbohydrates: 14g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.4mg | Net carbs: 12g