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Serves 4 to 6 Servings


  • 5 ear corn
  • 1/2 cup red onion
  • 3 tablespoon cider vinegar
  • 3 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chiffonade fresh basil leaves


Baking Directions:

Since many of the local farmers in East Hampton have grown corn for generations, corn is a staple here.

I can’t wait for the first crop to hit the farm stands so I can make our fresh corn salad.

Neither can our customers.

July and August are peak season, but I also find the corn very sweet through September.

For a particularly beautiful salad, you can mix white and yellow corn.

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color.

When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.

Just before serving, toss in the fresh basil.

Taste for seasonings and serve cold or at room temperature.


Don’t substitute frozen corn; it doesn’t have the texture or flavor you want in a fresh salad.