Fresh Summer Corn Salad

By jann

Ingredients

• 5 ears of corn, shucked or 4 cups frozen corn
• 1/2 cup small-diced red onion (1 small onion)
• 1 red papper chopped
• chopped tomatoes (3 large or 25 small cut in half)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Chopped cilantro to taste
• 1/3 cup lime juice

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.

If using frozen corn steam about 3 to 5 minutes then cool in ice water. Drain well.

Toss the kernels in a large bowl with the red onions, tomatoes, cilantro, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.