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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa. Ingredients:
5 ears corn, shucked |
1 small red onion, diced |
3 tablespoons cider vinegar |
3 tablespoons extra virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
1/2 cup fresh basil, chiffonade (chopped into strips) |
Directions:
1. Fill a large bowl with ice water.
2. Set aside.
3. Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
4. Drain corn and prevent further cooking by plunging into the bowl of ice water.
5. When corn has cooled, cut the kernels off the cob.
6. Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
7. Add the fresh basil just before serving.
8. Serve cold or at room temperature.
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