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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Fresh Corn Salad

September 22, 2018 by Jennifer Leave a Comment

CategorySidesDifficultyBeginner
Yields6 Servings
Total Time13 mins
 5 ears corn, shucked
 ½ cup small-diced red onion (1 small)
 3 tbsp cider vinegar
 3 tbsp olive oil
 ½ tsp kosher salt
 ½ tsp pepper
 ½ cup julienned fresh basil leaves
1

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.

adapted from Ina Garten

Ingredients

 5 ears corn, shucked
 ½ cup small-diced red onion (1 small)
 3 tbsp cider vinegar
 3 tbsp olive oil
 ½ tsp kosher salt
 ½ tsp pepper
 ½ cup julienned fresh basil leaves

Directions

1

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.

Fresh Corn Salad
IngredientsDirections

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