5 ears of corn
1 small red onion (diced) (if you don’t like a lot of onion, just use less)
3 Tablespoons good olive oil
3 Tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup fresh basil leaves
1 pint of red grape tomatoes (cut in 1/2 or 1/4)
In a large pot of boiling salted water, cook the corn for 3 minutes just to take the starch out. Drain and put into large bowl of ice water to stop the cooking and make it turn bright yellow. Once the corn is cool, cut the kernels off the cob (if you keep it flat side down it is easier to cut). If you have a bundt pan, that is perfect for cutting corn into b/c the kernels tend to fly all over.
Next, add kernels to red onion, tomatoes, vinegar, olive oil, salt and pepper. Cut in some fresh basil.
Serve at room temperature.
I’m definitely trying this recipe this week…I love cold corn salad….I may even add those little black beans…yum. Thanks!
good idea Marcy, and thanks for the comment and the visit!!!
try the Kale, and you can add Quinoa. such a nice change from salad.
Made the corn salad last night, and used 1/4 of a red onion b/c it was so strong, so you really need to adjust to your own liking.
Reblogged this on Cooking with Candi and commented:
This was one of the first recipes I ever posted last summer, and I just think it’s the perfect time to reblog for all new subscribers who may have missed it last summer.
I’ve made this recipe many times, and its even better the 2nd day… but I LOVE Marcy’s addition of black beans, or any bean for that matter! YUM!