Fresh Corn Salad
Giving cooked corn an ice bath not only stops the cooking right away but it also keeps the beautiful yellow color for your salad. Dovetailoing Tip: Use the corn you grilled on day 1 in today’s corn salad.
Serving size: 4
Calories per serving: 90
5 ears of corn, shucked
1/2 cup small-diced red onions (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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.