5 from 1 vote
Corn Salad
Summer Corn Salad
Prep Time
25 mins
Cook Time
3 mins
Total Time
28 mins
Course: Salad
Cuisine: American
Servings: 10 servings
Calories: 148 kcal
Author: Carol Kicinski
  • 8 ears corn , husked or 32 ounces frozen corn, thawed
  • 2 cups cherry or grape tomatoes , cut in half
  • 1 red bell pepper , seeded deveined and diced
  • ½ red onion , diced
  • ½ cup chopped fresh basil
  • 1 jalapeno pepper , deveined, seeded, and minced
  • ¼ cup olive oil
  • ¼ cup Marukan Seasoned Rice Vinegar
  • 1 ½ teaspoons kosher or fine sea salt
  • ¾ teaspoon black pepper
  1. If using fresh corn, cut the kernels off the ears. Blanch the fresh or frozen corn for 3 minutes and drain.
  2. Place in a large mixing bowl add the rest of the ingredients and toss well. Can be served at room temperature or chill, covered, in the refrigerator.
Nutrition Facts
Summer Corn Salad
Amount Per Serving
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 352mg15%
Potassium 305mg9%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 6g7%
Protein 4g8%
Vitamin A 938IU19%
Vitamin C 27mg33%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.