Easy Ina Garten Corn Salad - Fresh And Grilled Variations
For today's recipe, we will look at two delicious versions you can make that are inspired by the Ina Garten corn salad recipe. Both are super easy, packed with nutrients, and loaded with color, flavor, and texture. A salad rarely gets better than this!
Ingredients
Version 1: Fresh
- 5 large ears of corn, shucked and cleaned
- Salted water, for boiling
- 1 small red onion, finely diced
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1/2-3/4 cup fresh basil leaves, finely shredded
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Version 2: Grilled
- 5 large ears of corn, shucked and cleaned
- 1-2 tbsp olive oil, for grilling
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 1 small red onion, finely diced
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
Optional Add-Ins (For Both Versions)
- 1 medium bell pepper (any color), deseeded, finely diced
- 1/2 - 1 cup cherry tomatoes, halved
- 1-2 tsp dried chili (or sliced fresh chili instead)
- 1/2 - 1 cup crumbly feta cheese
- 1 - 1 1/2 cups roasted chickpeas (with olive oil, salt, and pepper)
Instructions
Version 1: Fresh Corn Salad
- Pour salted water into a big pot. Add the cleaned ears of corn and close the pot with a lid. Bring the water to a boil and leave the corn to cook for 10-12 minutes.
- Remove the cooked corn from the boiling water and place it inside a large bowl filled with ice and water.
- Meanwhile, prepare the other ingredients for the corn salad.
- Once the ears of corn are completely cooled, remove them from the ice water and dry them.
- Hold one end of the ear and keep the corn upright. Utilize a keen blade to remove the corn kernels. It helps if you can work directly into a mixing bowl. It makes the process less messy. Repeat with all the ears.
- Mix all of the Ina Garten corn salad ingredients together and mix them well.
Version 2: Grilled Corn Salad
- To make a grilled corn salad, first pre-cook or soak the ears. If you want to pre-cook them, use the method above. For pre-soaking, simply leave them in a bowl of salted water for 30 minutes or overnight.
- Once prepared, remove the ears from the water and dry them well.
- Brush them with olive oil and season them with salt and pepper to taste.
- Preheat your grill or griddle pan over medium-high heat. Add the ears of corn and leave them to char for 2-4 minutes on each side.
- Once cooked, remove them from the heat and leave them to cool at room temperature.
- Meanwhile, prepare the other salad ingredients.
- When the grilled corn has cooled, cut off the kernels directly into a mixing bowl.
- Combine all of the salad ingredients and serve chilled.
Nutrition
Calories: 208kcalCarbohydrates: 4gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 7mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 94IUVitamin C: 6mgCalcium: 10mgIron: 0.4mg
Tried this recipe?Let me know how it was!