This is like the easiest summertime salad you could make. I think it may be even easier to make than a green salad. If you like corn on the cob and you don’t like it in your teeth, than make this salad. Riley had the brilliant idea of adding grape tomatoes from our garden. Just cut them in half and toss them in. Thank you again Ina for another “How easy is that?” recipe. Seriously, she says this on just about every one of her shows. Enough already.
Recipe courtesy of Food Network and Barefoot Contessa
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
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.