1-First Step: Prepare the Corn Begin by husking the 6 ears of sweet corn to remove any silk. Grill the corn over medium heat until it’s golden, which takes about 8-10 minutes, turning occasionally for even charring. Let the corn cool for a few minutes before cutting the kernels off the cob with a sharp knife.

2-Second Step: Chop and Mix the Vegetables In a large bowl, combine the corn kernels with ½ cup halved grape tomatoes, 1 chopped green bell pepper, 3 tablespoons diced red onion, 2 tablespoons minced fresh basil, and 2 tablespoons minced fresh parsley. This mix creates a colorful base full of textures and flavors. Toss gently to blend everything without breaking the ingredients.

3-Third Step: Make the Dressing In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Italian seasoning, and 1 teaspoon minced garlic. Stir until the mixture is smooth and well combined. You can adapt this for dietary needs, like using a different oil if you’re watching fats.

4-Fourth Step: Combine and Season Pour the dressing over the vegetable mixture in the large bowl. Toss everything together to ensure even coating. Add salt and pepper to taste, adjusting based on your preferences. For a Mediterranean corn salad variation, consider adding feta if you want a creamier twist.

5-Fifth Step: Serve and Enjoy Let the salad sit for a few minutes to let the flavors meld, then serve it fresh. Portion it as a side or add proteins like chicken for a full meal. This best Italian corn salad recipe serves 4-6 people and is great for outdoor gatherings. Timing note: The whole process takes about 15 minutes once the corn is grilled.