Fresh Corn Salad
I love to make this easy fresh corn salad when it's in season. Giving cooked corn an ice bath not only stops the cooking right away but it also keeps the beautiful yellow color for your salad.
Dovetailing Tip: Use the 5 ears of corn you grilled yesterday for this recipe today.
|5||ears of corn , shucked|
|1/2 cup||small-diced red onion (1 small onion)|
|3 tablespoons||cider vinegar|
|3 tablespoons||good olive oil|
|1/2 teaspoon||kosher salt|
|1/2 teaspoon||freshly ground black pepper|
|1/2 cup||julienned fresh basil leaves|
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. 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 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.