Summer Corn Salad

[Guest guest]

Summer Corn Salad

 

4 ears of corn, shucked

1/2 cup small-diced red onion

1 1/2 tablespoons cider vinegar

1 1/2 tablespoons  olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

 

1. In a large pot of boiling salted water, cook the corn for 3 to 5 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.