With summer produce beginning to pop up in the grocery store, it's time to start enjoying corn again. This is something I do every time I visit my family since my little mountain town doesn't have the greatest corn selection. What my grocery store sells during the summer looks like the corn sold in America during the winter (which is not appetizing in any way). I was browsing through some Ina Garten recipes and found this extremely easy, yet tasty corn salad. The ingredient are simple, especially if you grow basil during the summer.
This makes a great side dish to any barbecue. It looks and tastes impressive, but once you make this, you'll realize that it requires minimal effort. If you're out of red onions, I imagine green onions would be a good substitue, but the salad would not be as colorful. You can also make the recipe with just 2 tablespoons each of the vinegar and oil if it looks like you have enough with that amount.
Recipe from Ina Garten
Serves 4 to 6
5 ears of corn, shucked
1/2 cup small-diced red onion, about 1 small onion
3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup julienned basil leaves
Bring a large pot of salted water to a boil. Add the corn and cook for 4 minutes, just to remove the starchiness of the corn. Drain the corn and cover in an ice water to stop the cooking process and cool down the corn. Once cooled, cut the corn kernels off the cob.
Place the kernels in your serving bowl and mix with the onions, vinegar, oil, salt, and pepper. Before serving, add the basil and mix. Season more if you feel it is necessary and serve cold or at room temperature.
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