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Ina's Fresh Corn Salad 03:06
Ina's Fresh Corn Salad makes delicious use of summer's corn bounty.
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- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 149 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 95 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 4 grams
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
- 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.
