It’s nice that corn is in the season again. I LOVE CORN! You can take away my rice but I’ll fight you if you take away my corns 😉
I got this corn salad recipe from Barefoot Contessa cookbook. I like the idea of using fresh corn and all the fresh ingredients to make this salad, especially fresh basil. I have to admit that using fresh herbs versus dried herbs to cook really do make a difference.
FRESH CORN SALAD (4-6 servings)
5 ears of corn, shucked
1/2 C small-diced red onion (1 small onion)
3 Tbsp cider vinegar
3 Tbsp good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C julienned fresh basil leaves
COOKING METHOD:
1. 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
2. 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
