Fresh Corn Salad

 

We recently had hotdogs for dinner. I wanted to pair them with a side-dish that was new…something different, something fresh, something summery, you know, something that says farm stand…and then it hit me – CORN!

Ina makes a delicious fresh corn salad.

 

Ina’s Fresh Corn Salad

Ingredients

5 ears of corn, shucked

1/2 cup small-diced red onion

3 Tbsp. cider vinegar

3 Tbsp. good olive oil

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup julienned fresh basil leaves

 

Directions

Begin by shucking your corn then cooking it in a large pot of boiling salted water.

Cook the corn for 3 minutes until the starchiness is gone. This is huge! Don’t overcook your corn! You will appreciate the firm texture and the bright color of the dish!

 

 

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 onion, vinegar, olive oil, salt and pepper.

 

 

 

Just before serving, toss in the fresh basil.

 

 

Taste for seasonings and serve cold or at room temperature.

 

 

We ate ours at room temperature. We liked it very much! I doubled this recipe, so with that, we had leftovers. I refrigerated the leftovers and ate them cold the next day. I liked it very much! You see where I’m going here, people…

 

 

It is delicious cold and at room temperature!

 

So fresh…So bright…So farm stand…

Thanks Ina!

Ciao!