Fresh Corn Salad
Adapted from The Barefoot Contessa Cookbook (Clarkson Potter) by Ina Garten
To avoid scattering kernels all over your kitchen, cut the cobs in the sinkâcleanup is a breeze.
Servings: Serves 8
Ingredients
Directions
In a large pot of boiling salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob.
In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.
In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper. Just before serving, toss in fresh basil; adjust seasoning to taste. Serve cold or at room temperature.