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Fresh Corn Salad

Posted on June 13, 2016
Fresh Corn Salad

Skill Level: Easy

Time: 20 min prep, 2 hours to chill

Servings: 4 to 6 servings

From: The Barefoot Contessa Cookbook by Ina Garten

Ingredients:

5 ears corn, shucked

½ cup small-diced red onion (1 small onion)

3 T. apple cider vinegar

3 T. olive oil

½ t. kosher salt

½ t. fresh ground pepper

½ cup fresh basil leaves, chiffonade

Directions:

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.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Place in refrigerator to chill for a few hours so the flavors meld. Just before serving, toss in the fresh basil. Taste for seasoning and serve cold or at room temperature.

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