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.

Cooking with Candi

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)

Instructions:

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…

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2 responses to “

  1. I love this salad. i make one similar and add a jalapeño chopped.
    Thanks Candi. Faye

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