Corn salad

I was very excited to get corn in my CSA. I confess that I have an SSB (secret single behavior) in which I like to eat corn on the cob for dinner, but I also love making this salad. It is another great recipe that lends itself to whatever you might have in your vegetable bin. When I made it today, I didn’t have any onion, but I did add some chopped cucumber and tomato which also adds more color and texture.

I think the fresh basil is a key ingredient to making this salad so delicious. If you are making the salad ahead of time and refrigerating it, the basil will turn black so I’d definitely add it just before serving.

Beautiful corn

Corn salad
Source: The Barefoot Contessa Cookbook, 1999
Serves: 4-6

Ingredients
5 ears of corn, shucked
1/2 cup red onion, diced small (1 small onion)
2 Tablespoons cider vinegar
2 Tablespoons good olive oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves, julienned

Directions
1. In a large pot of boiling 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.
2. 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.

Voila!