Corn Salad

By Taraespo

Barefoot Contessa Recipe

Ingredients

• 5 ears corn, shucked
• ½ c 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 c fresh basil leaves (long strips)

Details

Servings 4

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.
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