Super Easy Fresh Corn Salad |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This is a wonderfully simple corn salad. Great for picnics or cookouts (we had this for Memorial Day this year!) It's a great way to show off all the wonderful fresh corn and basil from the Farmer's Market in the summertime! Ingredients:
5 ears sweet corn, shucked |
1/2 cup minced red onion (1 small onion) |
3 tablespoons apple cider vinegar |
3 tablespoons extra virgin olive oil |
1/2 teaspoon salt (or to taste) |
1/2 teaspoon fresh ground black pepper (or to taste) |
1/2 cup fresh basil leaf, sliced into ribbons |
Directions:
1. Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
2. Drain and place into a bowl of ice water to stop the cooking.
3. When corn is cooled, cut kernels off of the cob.
4. Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
5. Toss in fresh basil ribbons right before serving.
6. I usually taste to see if more salt and pepper is needed.
7. Can be served cold or at room temperature.
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