The 3-ingredient Corn Salad My Whole Family Loves

Considering all of summer’s bounty, nothing brings me more joy than July corn, fresh from the market. My favorite summer salad uses raw kernels freshly shaved from the cob and avoids the dreaded summer cooking instructions: “preheat the oven.”

My family inhales this simple side every time, and I’m grateful for that as we navigate the often-unscheduled chaos of summer suppers. I often add something else from the crisper drawer depending on what’s in season.

Despite being low-effort, it’s a bright dish that scales perfectly for your barbecue, picnic, or potluck contribution. Consider one ear of corn per person and scale up accordingly!

Tweaks & Tips

• Keep the Basil Green: Though you can make this ahead of time, fresh basil will wilt the longer it sits. If possible, wait until just before serving to chop and add the basil.
• Optional Shallot: The shallot is optional, but highly recommended. Sub in the same amount of finely chopped red onion if you prefer slightly sharper flavors (or if that’s all you have.)
• Basil Substitute: If you can’t be bothered with wilting basil, a teaspoon of fresh thyme would be delightful too, and holds up longer.
• Pick Your Parm: Other types of Parmesan in the same amount (shaved, pre-grated, plastic bottle) are all good substitutes if you prefer.
• Don’t Toss the Cobs: Save your corn cobs; they make excellent stock for dishes like corn chowder and risotto.

How To Make My 3-Ingredient Summer Corn Salad

To make four servings, you’ll need:

• 3 ears bi-color corn, kernels stripped, silks removed, about 2 cups (350g or 11.5 ounces)
• 1/4 cup (1 ounce) grated Parmesan
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 small shallot, finely chopped (about 1/4 cup), optional
• 5 basil leaves

In a large bowl, combine the corn, Parmesan, oil, salt, pepper, and shallot (if using) and stir to combine. Taste and add more salt and pepper if needed. Just before serving, finely chop and add the basil.

Store leftovers in an airtight container for up to 2 days.

Optional Add-Ins

This salad is quite flexible; add your other summer favorites and make it your own. Some suggestions:

• Diced red bell pepper
• Toasted pine nuts
• Diced tomato or halved cherry tomatoes
• Artichoke hearts
• Diced jalapeño
• Roasted/grilled shiitake mushrooms
• Pinch of chili powder or cayenne