Description
This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.
Ingredients
- 4 ears fresh corn, shucked
- ½ cup finely diced red onion
- 2 ½ tablespoons red wine vinegar
- 2 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 tablespoons thinly sliced fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone
- about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool
- about 10 minutes.
- Remove kernels
- cutting close to the cobs.
- Toss corn kernels with red onion
- vinegar
- olive oil
- salt
- and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature
- or cold.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6