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The finished Barefoot Contessa’s BEST Corn and Basil Salad served in a bowl

Barefoot Contessa’s BEST Corn and Basil Salad

  • Author: Marie Bostwick
  • Yield: 4-6 servings 1x


  • 5 ears of fresh corn, shucked
  • 1 small red onion
  • 10 to 12 large basil leaves, sliced in chiffonade (small ribbons)
  • 3 T cider vinegar
  • 3 T good quality olive oil
  • ½ tsp kosher salt, plus extra for water boiling
  • ½ tsp fresh ground black pepper


  1. Put a large pot of salted water on the stove to boil.
  2. While waiting for water to boil, dice the onion. (You’ll need a half a cup). Set aside.
  3. Layer the basil leaves on top of each other. Starting at the stem, roll into a cigar-like shape. Slice crossways into ribbons. (chiffonade). Set aside.
  4. When the water is boiling vigorously, place the corn in the pot. Boil for three minutes, just to remove the starchiness. Remove cooked cobs from the pot and plunge into ice water. Allow the corn to cool, then slice the corn kernels from the cob. Place kernels into a salad bowl along with diced onion and basil ribbons.
  5. In a small bowl, whisk together vinegar, oil, salt, and pepper. Pour over corn salad and toss to coat evenly. Taste and adjust seasonings. Serve. (If you’re making ahead, don’t add the basil until you’re ready to serve.