Recipe By Jennifer Murray
Published Jun 19th
Prep 20m Cook 7m Additional 8h Ready In 8h 27m
Servings 6 servings Calories 277

This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.

Recipe Ingredients

  • ¼ cup white sugar
  • 6 ears fresh corn, shucked and desilked
  • 2 Roma tomatoes, seeded and diced
  • 1 red bell pepper, minced
  • 1 bunch green onions, thinly sliced
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ¼ cup fresh basil leaves, cut into very thin strips
  • ¼ cup shredded Parmesan cheese
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
  2. 2 Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Nutrition Facts

  • Calories 277
  • Carbohydrate 31.9 g
  • Cholesterol 16 mg
  • Fat 15.9 g
  • Fiber 4.2 g
  • Protein 6.1 g
  • Saturated Fat 4.7 g
  • Sodium 539.9 mg
  • Sugar 13.7 g

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Chef's Notes

A 16-ounce package of frozen corn can be substituted for fresh corn.


  1. No changes and I did make the night before and have had it twice since then. Since it definitely is a side, I would make a little less the next time.
  2. This is delicious. A little time is needed for prep. I imagine that a number of variations to the ingredients Like chopped cucumber or even some jalapeño would be possible and just as good.
  3. This was a good different side dish with very interesting flavor! Thanks for sharing your recipe!
  4. I got rave reviews when I brought this dish to a family picnic!
  5. I made this salad for the first time for a party and had 5 people tell me it was absolutely the best corn salad they've ever had. I was out of mayo that day and substituted Ranch dressing for the mayo. Other that that it was perfect the way the menu read. Thank you so - Read more ...
  6. Had a craving for this tonight but couldn't find fresh corn so I used two cans of Del Monte whole kernel corn and it was still delicious.
  7. Very good! I used summer corn on the cob left over from a picnic. Couldn't stop tasting it! Will definitely make it again.
  8. Cheese adds a little bit of dimension, delicious!!! I also skipped the step where the corn was boiled with sugar and just used salted water.
  9. Didn't change one thing with this recipe. I dressed it lightly and left it overnight in the fridge. Delicious