Prep Time
10 min
Cook Time
3 min
Yields
4 - 6 servings
Ina’s Fresh Corn Salad makes delicious use of summer’s corn bounty.
ADVERTISEMENT
ingredients
5
ear corn, shucked
½
cup small-diced red onion (1 small onion)
3
tbsp cider vinegar
3
tbsp good olive oil
½
tsp kosher salt
½
tsp freshly ground black pepper
½
cup julienned fresh basil leaves
ADVERTISEMENT
directions
Step 1
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.
Step 2
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.