Fresh Corn Salad
I’m back… it’s only taken me a month! Sheesh! First my computer crashed (Mel and I are both cursed right now) then I went on a month of vacations. I know, poor me. :) I would have had recipes ready to post and share during my absence but for my lousy computer… so anyway, sorry for the long dry spell on my end! First of all, I want to share this recipe for corn salad. It is amazing! The cider vinegar and fresh basil give it such a unique, tangy flavor. My friend served it at our monthly girls dinner club (gotta just love those nights out with the girls!) and we were all raving. It’s a small, dense salad so don’t be fooled by appearances… it will feed 6 to 8 adults. Enjoy!
Ina Garten’s Corn Salad
submitted by Brittany at www.thesisterscafe.com
5 ears of corn, shucked
1/2 cup small diced red onion (one small onion)
3 Tb cider vinegar
3 Tb good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
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 cooking and 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.