Fresh Corn Salad
Recipe from Food Network
Ingredients
- 5 ears corn, shucked
- 1/2 cup small-diced red onion (about 1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Method
- Boil the corn in generously salted water for 3 minutes.
- Drain and immediately place the ears in ice water to stop the cooking. Once cool, cut the kernels close to the cobs.
- Toss the kernels with the red onion, vinegar, olive oil, salt, and pepper.
- Just before serving, add the basil and adjust the seasoning. Serve cold or at room temperature.