Fresh Corn Salad
Giving cooked corn an ice bath not only stops the cooking right away but it also keeps the beautiful yellow color for your salad. Dovetailoing Tip: Use the corn you grilled on day 1 in today’s corn salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 90
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 90
5 ears of corn, shucked
1/2 cup small-diced red onions (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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
