Fresh Corn Salad

By Cookie67

Penzey's Recipe

Ingredients

• 5 ears of sweet corn, husked and silk removed (or 2 bags of super sweet frozen corn niblets)
• 1/2 cup finely diced red onion
• 3 tbsp cider vinegar
• 3 tbsp extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp granulated garlic powder
• 1/2 cup fresh basil leaves, chopped

Details

Servings 6

Preparation

Step 1

Scape the corn kernels from the ears of corn by using a sharp kitchen knife, and a cutting board. Cut off the stem end to give it a flat base. Hold the ear up, tip end up, then cut downward removing a few rows at a time.

Bring a large pot of water, 3/4 full to a boil. Add the corn kernels to the boiling water. Bring water back up to boil. Immediately remove the pot from heat and drain into a colander. Run cold water over the corn and drain thoroughly.

In a large bowl, gently combine the corn kernels, red onion, vinegar, olive oil, salt, pepper and garlic. Adjust seasonings to taste. Refrigerate the salad for approximately 30 minutes before serving. Just before serving, toss in the fresh basil. Serve on a bed of lettuce.