Fresh Summer Corn Salad recipe
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Ingredients
- 4 ears fresh corn, shucked ½ cup finely diced red onion 2 ½ tablespoons red wine vinegar 2 ½ tablespoons olive oil ½ teaspoon kosher salt ½ teaspoon ground black pepper 5 tablespoons thinly sliced fresh basil leaves
Nutrition Info
- 109.6 caloriescarbohydrate: 13.3 gcholesterol: : -fat: 6.4 gfiber: 1.9 gprotein: 2.2 gsaturatedFat: 0.9 gservingSize: -sodium: 169.8 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Fresh Summer Corn Salad
Directions
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Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
Remove kernels, cutting close to the cobs.
Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.