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
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
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.