Recipe courtesy of Ina Garten

Fresh Corn Salad

Name: Fresh Corn Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H13M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 13 min

Prep: 10 min
Cook: 3 min

Yield: 4 to 6 servings

Nutrition Info

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Ingredients

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

Directions

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Watch how to make this recipe.

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.