Fresh Corn Salad
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5 ears corn, shucked
1/2 cup diced red onion
3 tablespoons cider vinegar
3 tablespoons extra light virgin olive oil
1/2 teaspoon kosher salt
1/2 t. frsehly ground black pepper
1/2 cup fresh basil leaves, thinly sliced
In large pot of boiling salted water, cook corn for 3 minutes. Drain and immerse in ice water to stop the cooking and set color. When cool cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with red onion, vinegar, olive oil, salt and pepper. Just before serving toss in the basil. Serve cool or at room temperature.