Does anything say summer more than sweet corn? And a fresh corn salad is about the best thing in the world. It is a touch warm up in Twilight this week, but that means it has gotten above 80, so really it is not warm at all, it is perfect. We have done some amazing hikes and are currently anxiously awaiting the arrival of great friends from Charleston who are coming up for a week. I am dying for them to get here! Our plan tonight is to porch sit- big surprise, and the picture is of our wonderful porch. But I have a very delicious corn salad that will go perfectly with grilled burgers. Yum!
Fresh Corn Salad
Ingredients:
5 ears of 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
1/2 cup julienned fresh basil leaves
Directions:
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.
