Easy Corn Basil Salad (Light Mayo-Free Side)
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Are you tired of heavy, mayo-drenched side dishes? Let me introduce you to your new favorite savior: Corn Basil Salad. This salad is bright, snappy, and refreshingly light. Instead of a thick, gooey dressing, we’re tossing sweet corn kernels, virgin olive oil and apple cider vinegar emulsion.
Just like my light and zesty Super Simple 3-Ingredient Greek Pasta Salad, this easy corn salad doesnt rely on heavy creams to make it delish! It’s light, crisp, and absolute perfection for outdoor picnics, potlucks, or backyard BBQs!
🛒 Ingredient Notes
- ✅ Corn on the cob – Quick-boiled for just a few minutes to cut the raw starchiness while keeping that crisp, juicy pop. You can also use frozen corn as well if that’s what you have on hand.
- ✅ Small Red Onion – Diced small for a sharp, crunchy contrast to the sweet corn. No red onion? No worries, shallots or a sweet onion will substitute nicely.
- ✅ Apple Cider Vinegar – Brings a subtle fruity tang that wakes up all the flavors. Red wine vinegar, rice wine vinegar or in a pinch, regular vinegar will do.
- ✅ Extra Virgin Olive Oil –Since the dressing is so minimalist, a high-quality olive oil makes all the difference in richness. Sometimes I go on an avocado oil kick, and that will work as well.
- ✅ Fresh Basil Leaves –Fresh basil is non-negotiable! Dried basil just won’t give you that fragrant, herbal magic.
- ✅ Salt and Black Pepper – Added to taste to tie everything together.
👩🍳 How to Make Corn Basil Salad
- Drop the husked ears into a large pot of salted boiling water. This takes off the raw starchy edge while preserving that satisfying snap.
- Remove the corn, let it cool completely, and slice the sweet kernels off the cob into a large salad bowl using a sharp knife.
- Toss in the finely diced red onion, chopped fresh basil ribbons, apple cider vinegar, extra virgin olive oil, salt, and black pepper.
- Mix gently until coated. Taste and adjust seasoning. Serve chilled or at room temperature!
Please check the recipe card below for exact ingredient amounts and directions, and loads of helpful tips to make this perfect every time!
🥗 Turning This Salad into a Complete Meal
- Grilled Shrimp – Toss warm or chilled chili-lime grilled shrimp right on top. The sweet corn and charred seafood pairing is incredible!
- Shredded Chicken – Stir in cold pan-seared or rotisserie chicken breast. If you have extra cooked poultry after making my creamy 4-Ingredient Chicken Salad, shred some up and throw it in here
- Black Beans & Avocado – Add half a can of rinsed black beans and diced ripe avocado for a creamy, fiber-filled vegetarian power bowl.
- Crumbled Feta or Goat Cheese – Toss in a handful of salty, tangy feta cheese for a rich flavor pop that balances the sweet corn.
❄️Storage and Freezing
- Refrigerating: Keep in an airtight container in the fridge for up to 3 to 4 days. The red onion will pickle slightly in the vinegar dressing over time, making it taste even better on day two!
- Freezing: Do not freeze this salad. Fresh basil turns black and slimy when thawed, and the corn will lose its fresh, crisp texture.
💡 Variations, Flavor Upgrades & Pairing Tips
- Mix in finely diced sweet red bell peppers or seedless cucumbers for extra color and crisp texture.
- If you’re wondering what to plate next to sticky grilled meats, this bright corn salad cuts right through rich barbecue sauces. For more side-dish inspiration on what to serve alongside your favorite mains, check out my full guide on what goes with ribs.
- Skip the fork and scoop this salad up using pieces of warm, freshly cooked 3-Ingredient Naan Bread for a fun, hands-on appetizer vibe!
Mix up a bowl of this bright Corn Basil Salad for your next cookout, keep it icy cold in the cooler, and enjoy a fresh side dish that won’t spoil in the heat. Drop a comment below if you added chicken or kept it classic! 🥂
~Joanne
Corn Basil Salad Recipe
A light, refreshing Corn Basil Salad made with sweet boiled corn, fresh basil, red onion, and a simple olive oil and cider vinegar dressing. Mayo-free and perfect for picnics!
Ingredients
- 2 ears fresh corn
- ½ small red onion, finely diced
- 1 tbsp apple cider vinegar
- 2 tbsp high-quality extra virgin olive oil
- 8–10 fresh basil leaves, freshly chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the corn ears for 3 to 5 minutes to remove starchiness.
- Remove cobs and let cool completely.
- Slice the corn kernels off each cob into a salad bowl.
- Add diced red onion, salt, pepper, chopped basil ribbons, apple cider vinegar, and extra virgin olive oil.
- Mix gently until well combined. Adjust seasonings to taste and serve chilled or at room temperature.
Notes
- Slicing corn kernels off the cob usually sends them bouncing all over your kitchen counter. Place the narrow tip of the corn cob upright into the center hole of a Bundt cake pan! As you slice downward with your knife, the high walls of the pan catch 100% of the falling kernels neatly inside the bowl.
- If raw red onion tastes a bit too harsh or spicy for your liking, soak your small-diced red onion in a bowl of ice-cold water for 5 minutes before draining and tossing into the salad. This strips away the sharp sulfur compounds, leaving behind pure, sweet onion crunch that won't overpower the delicate basil!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 78Total Fat 5gSaturated Fat 1gUnsaturated Fat 5gSodium 1mgCarbohydrates 8gFiber 1gSugar 2gProtein 1g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.