Fresh Corn Salad
Adapted from The Barefoot Contessa Cookbook (Clarkson Potter) by Ina Garten
Servings: Serves 8
  • 8 ears corn , shucked
  • 3/4 cup finely diced red onion (about 1 onion)
  • 5 tablespoons cider vinegar
  • 5 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3/4 cup thinly sliced fresh basil leaves
  • 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.