Have some fresh corn… in the summertime? This salad is a must-make…
Yield: 4 to 6 servings
Prep Time: 25 min
Cook Time: 3 min
5 ears fresh corn, shucked
1/2 cup finely diced red onion
3 Tablespoons cider vinegar
3 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves, cut into thin strips
In a large pot of boiling salted water, cook the corn cobs for 3 minutes only. 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.
Source: RecipeGirl.com (Adapted slightly from The Barefoot Contessa Cookbook)