Ingredients 8 Ears Corn, shucked 3/4 Cup Red Onion, finely diced 5 Tablespoons Cider Vinegar 5 Tablespoons Olive Oil 3/4 Teaspoon Kosher Salt Black Pepper, coarsely ground 3/4 Cup Fresh Basil Leaves, thinly sliced
Instructions 1. In a large pot of boiling, salted water, cook corn 3 minutes, or until starchiness is just gone. Drain corn and immerse in ice water to stop cooking and to set color. When cool, cut kernels off cob, cutting close to cob. 2. In a large bowl, toss kernels with red onion, vinegar, olive oil, salt and a good amount of pepper. Just before serving, toss in fresh basil and adjust seasoning to taste. 3. Serve cold or at room temperature.
Description Take advantage of fresh corn in the summer.
Servings
8
Notes A very nice way to use fresh corn in the summer. It can be prepared in advance and just added to your barbecue menu.
Source O magazine, August, 2006
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