Recipes and Cooking Fresh Corn Salad 4.3 (150) 8 Reviews If corn is less than sparkling and perfect, refresh it. Blanch it for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup cider vinegar ¼ - ⅓ cup sugar 1 teaspoon kosher salt ½ teaspoon coarsely ground black pepper 4 ears fresh corn ½ cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry ½ cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions ½ cup red or orange sweet pepper, diced to same size as onions ½ cup cherry or pear tomatoes, halved or quartered 3 tablespoon parsley, finely torn 1 tablespoon basil leaves or buds, pulled apart 1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced* ½ teaspoon sea salt or kosher salt 1 - 2 cup small arugula leaves Directions For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings Tips Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water. Rate it Print Nutrition Facts (per serving) 77 Calories 1g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 77 % Daily Value * Total Fat 1g 1% Sodium 401mg 17% Total Carbohydrate 17g 6% Total Sugars 10g Protein 2g Vitamin C 20.7mg 104% Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 222mg 5% Folate, total 32.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.