Copycat Easy Ina Garten Corn Salad: 2 Delicious Variations

If you are looking for a new, exciting, and flavor-packed corn salad recipe, you have to try my Ina Garten-inspired corn salad. I will show you how to make two versions, fresh and grilled. Plus, I’ve included some of my favorite add-ins which pair exceptionally well with the must-add ingredients.

For more salad recipes and side dishes, have a look at my blog. You will definitely love this Cucumber And Onion Salad recipe as well as my Vegan Peach Salad.

What Goes Into The Original Ina Garten-Inspired Corn Salad Recipe?

First, if you don’t know who Ina Garten is, you’re likely new to the foodie scene or lived under a rock. This is one of the most famous cookbook authors and host of the Food Network show, Barefoot Contessa. 

She is incredible, and her whole focus is on making good AND healthy food from scratch. So needless to say, my heritage immediately drew me to her corn salad recipe, which so few people do right these days.

Now, there are a couple of versions she makes, depending on where you get the recipe from. The basic recipe includes corn, red onion, apple cider vinegar, olive oil, salt, pepper, and basil leaves. 

The ears of corn are boiled in water, shucked, and combined with the rest of the prepared fresh ingredients.

Barefoot Contessa-Inspired Corn Salad Recipe – My Version

For this recipe, other than the changes I will get to shortly, there are two versions I like to make: fresh or grilled. 

They both offer very different flavor profiles that may suit some dinner settings better than others. 

For example, if you are having a beach picnic, a fresh corn salad is the best option. But, if you are having a barbecue or potluck, the grilled version, in my opinion, works better.

Below is a list of add-ins I love to include in my recipe. You can add them all or some of them. Or none if you don’t want to. But their flavors blend well, and the textures only make the salad more complex and fun.

Bell Peppers And Tomatoes

The first significant change I make to this Ina Garten corn salad with basil is by adding some bell peppers. I usually keep these fresh, regardless of whether the corn is being grilled or not.

Bell peppers are an excellent way to play around with color while adding a slight sweetness and crunch to the salad.

Cherry tomatoes do the same thing but have a less crunchy texture. You can add both of these or just one.

You can decide how much to add according to your flavor preferences.

Fresh Or Dried Chili

The next adjustment I often make is adding a little bit of chili. This can be fresh slices of chili or dried chili flakes. 

You can also, obviously, adjust the amount you want to add. For people who love a punch of spice and flavor, add quite a hefty amount. But if you want a spicy undertone, it’s best to go light and add more if needed.

Feta Cheese

Feta and corn go together incredibly well! It’s one of my favorite pairings ever!

The salty flavors of the feta work against the sweetness of the corn. But that’s precisely why it works for this Ina Garten fresh corn salad. It helps elevate natural notes and even enhances them slightly.

If you do use feta, always use the crumbly options, not the creamy Danish feta versions. 

For alternatives, take a look at this list.

Chickpeas

Hear me out! I know this is a strange add-on, but it’s a great way to add texture without adding an overpowering flavor. 

Chickpeas are naturally earthy and go well with sweet corn. Plus, you simply have to roast them with some salt, pepper, and olive oil to get them delicious and crunchy.

Version 1: Making The Barefoot Contessa Fresh Corn Salad

To make the fresh version of this salad, you only need to boil the ears of corn in water.

Clean them by removing the outer leaves. Then, grab the top of the fibrous strands and pull them off. You should try to remove as much as you can, as they aren’t too appealing to gulp down.

Once your ears are cleaned, place them in a pot of cold water. Add a little bit of salt and place the lid on the pot. 

Bring the water to a rolling boil and leave the corn to cook for roughly 10-12 minutes, depending on their size.

Once cooked, remove them from the water, place them in a bowl of iced water, and leave them to cool.

If you don’t cool them before cutting off the corn kernels, the kernels will come off in large pieces, not individually (which is what you need for this salad).

When the corn is completely cooled, cut off the kernels directly into a large bowl with the other ingredients.

Version 2: Grilled Corn Salad From Ina Garten

To make grilled corn, you will either need to pre-boil or pre-soak the ears of corn. This makes them tender before they are charred.

To boil them, use the technique laid out above. To pre-soak them, leave them in salted water for 30 minutes but preferably overnight.

Once softened, heat the grill to medium-high. Brush the ears of corn with oil and season them. 

Add the ears to the preheated grill and leave them to char until you are happy with their look. Keep turning them until all sides are done. This will add a smoky flavor.

When all the ears are cooked, leave them to cool completely before cutting off the kernels. After removing the kernels, transfer them to a large bowl containing the rest of your ingredients.

Mix everything together thoroughly to ensure the flavors meld beautifully. This grilled corn will be a delightful addition to your recipe, imparting a smoky richness that complements the other ingredients perfectly.