Fresh Corn Salad
Adapted from The Barefoot Contessa Cookbook (Clarkson Potter) by Ina Garten

Fresh Corn Salad
To avoid scattering kernels all over your kitchen, cut the cobs in the sink—cleanup is a breeze.

Ingredients:
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
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.