Corn Salad…..

I know it isn’t corn season but I love this salad!  Ina Garten says to use fresh corn, I think it is still good with frozen corn. 

Corn Salad

5        ears corn, shucked

½       cup small-diced red onion (1 small onion)

3        tablespoons cider vinegar

3        tablespoons good olive oil

½       teaspoon kosher salt

½       teaspoon freshly ground black pepper

½       cup fresh basil leaves (long strips)

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, slat, and pepper.  Just before serving, toss in the fresh basil.  Taste for seasonings and serve cold or at room temperature.

Makes 4 to 6

July and August are peak season for corn.  For a particularly beautiful salad, you can mix white and yellow corn.

Enjoy!

Denise

xoxo

Printable Recipe ~ Source: The Barefoot Contessa Cookbook by Ina Garten, page 101