Corn Salad
A perfect salad filled with the great flavors of summer! Perfect for fourth of July gatherings or paired with grilled favorites.
Equipment
- 1 dutch oven
- 1 knife
- measuring spoons/cups
Ingredients
- 5 fresh ears corn on the cob, husked
- 1/2 C red onion, diced
- 1 C cherry tomatoes, cut into quarters
- 2 T olive oil
- 2 T rice wine vinegar or your favorite vinegar
- 1/2 C fresh basil leaves, chiffonade (roll leaves and slice thinly.)
- 1/2 t salt
- 1/2 t pepper
Instructions
- Remove husks from corn and cook in a large pot of boiling water for 3-4 minutes.
- While corn is cooking, dice onion and cut tomatoes and add to a mixing bowl.
- Cut basil and add to the mixing bowl.
- In a separate bowl, whisk together the olive oil, vinegar, salt and pepper.
- Remove corn from boiling water and immerse into ice water to stop the cooking.
- When cool, drain and cut the corn off of the cob and add to the mixing bowl with the tomatoes and onion.
- Pour vinegar mixture over vegetables and stir together.
- Add basil and mix together.
- Serve chilled.
Notes
A perfect and refreshing fresh salad perfect for summer evenings with grilled favorites!