Fresh Corn Salad
from foodnetwork.com
Side-dish
13 min
4 servings
149 kcal / serving
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Ingredients
- 5 earscorn, shucked
- ½ cupsmall-diced red onion (1 small onion)
- 3 tablespoonscider vinegar
- 3 tablespoonsgood olive oil
- ½ teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- ½ cupjulienned fresh basil leaves
Directions
- 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.
- 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.