Fresh Corn Salad

By McCarleyRHLAC

Makes 8, 1 cup servings at 2 WWpts each

Ingredients

• 8 ears corn, shucked
• 1 red onion, finely diced
• 5 Tbsp cider vinegar
• 2 Tbsp olive oil
• 3/4 tsp salt
• freshly ground pepper to taste
• 3/4 cup thinly sliced fresh basil leaves

Details

Servings 8

Preparation

Step 1

In a large pot of boiling salted water, cook corn 3 minutes (approx). Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob. In a large bowl, toss kernels with red onion, vinegar, olive oil, salt and pepper to taste. Just before serving, toss in fresh basil: adjust seasoning to taste. Serve cold or at room temp.