Fresh Basil Corn Salad
Ready In: 35 mins
Serves: 4-6
Ingredients
- 5 ears corn, shucked
- 1 small red onion, diced
- 3 tablespoons cider vinegar
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup fresh basil, chiffonade (chopped into strips)
Directions
- Fill a large bowl with ice water.
- Set aside.
- Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
- Drain corn and prevent further cooking by plunging into the bowl of ice water.
- When corn has cooled, cut the kernels off the cob.
- Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
- Add the fresh basil just before serving.
- Serve cold or at room temperature.
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