Friday, August 26, 2011

Corn Salad

Serving Size: 6-8

Ingredients (adapted from Ina Garten's fresh corn salad recipe)

  • 5 ears of corn, shucked
  • 1/2 cup red onion, diced
  • 3 tbsp apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • handful of basil, chopped
Remove the husk of the corn. 

Cook the corn for 5 minutes in a large stockpot of boiling salted water. Drain and immerse corn in ice water.

When corn is cooled, cut the kernels off the cob and add to a large serving bowl.

Toss the rest of the ingredients in the serving bowl. Add the basil last. Serve cold or at room temperature.

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