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Date Posted: 20:08:42 07/21/05 Thu
Author: Pat
Author Host/IP: c-24-23-151-172.hsd1.ca.comcast.net / 24.23.151.172
Subject: Fresh Corn Salad


Wanted to share a latest favorite for fresh summer corn....tried it again tonight and just love it, especially with the addition of lovely summer tomatoes.

Fresh Corn Salad

5 ears corn -- shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (or less then add to taste)
1/2 cup julienned fresh basil leaves

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, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Source: The Barefoot Contessa Cookbook

Pat’s notes: Delicious and easy. I also add some chopped fresh tomato from the garden.

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