FRESH CORN SALAD (Adapted from Ina Garten)

5 ears corn, shucked (Ina says not to, but, in a pinch, you CAN use frozen IF it’s really good – I use Fresh Market’s Silver Queen corn, and it’s outstanding – very sweet and flavorful)
1/2 cup finely chopped red onion
3 TBSP cider vinegar
3 TBSP extra virgin olive oil
1/2 tsp kosher or sea salt
1/2 tsp pepper
1/2 cup fresh basil leaves, chopped

In a large pot of boiling salted water, cook the corn (I used Silver Queen since I had it on hand) for 2-3 minutes until the starchiness is just gone. You don’t want mushy corn!  Drain and immerse it in ice water to stop the cooking, and 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.

Add basil just before serving.

Adjust seasonings to your taste.  Serve cold or at room temperature.

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