This is the time of the year when corn is at its sweetest and readily available all over. There are times I buy fresh corn but don’t feel like serving it on the cob, even though it is perfectly delicious this way. This corn salad is a suggestion for you as a side dish with very little ingredients and pretty much all corn. I like to serve as a side dish in the summer because it can be made ahead and served at room temperature.
Enjoy the rest of the summer and keep on Cooking with Candi.
5-6 ears of corn , schucked
1/2 cup small diced red onion
3 Tablespoons cider vinegar
3 Tablespoons good olive oil
1/4 Teaspoon Kosher Salt – you can always add more salt after you finish and taste for salt
1/4 Teaspoon Freshly Ground Black Pepper the same applies for the pepper as for the salt
app. 1/2 cup cut up fresh basil leaves–use as much or as little as you like –it adds wonderful flavor
In a large pot of boiling water, cook the corn for app. 3 minutes (just to let go of the starchiness) Drain and immerse in ice water to stop the cooking and set the color. When the corn cools down , cut the kernels off the cob , cutting close to the cob to get the whole kernel. I use a bundt pan to catch all the kernels.
Toss the corn 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.
How simple and easy is this?