Fresh Corn Salad
Sweet boiled corn, red onion, basil, vinegar and olive oil make a crisp, bright salad that’s easy to serve chilled or at room temperature.
Prep 15 min · Cook 15 min · Total 35 min · Makes 4 servings
Ingredients
- 4 ears of corn, shucked
- 1/2 cup small-diced red onion
- 1 1/2 tablespoons cider vinegar
- 1 1/2 tablespoons good olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Directions
Bring a large pot of salted water to a boil, then add the corn and cook for 3 to 5 minutes, just until the raw starchiness has faded. Drain the corn and move it into ice water so it cools quickly and holds its color. Once cool, slice the kernels from the cobs, keeping your knife close to the cob. In a large bowl, combine the kernels with the red onion, vinegar, olive oil, salt, and pepper. Right before serving, add the fresh basil and toss again. Check the seasoning, then serve the salad cold or at room temperature.