In most houses, this wouldn’t be worthy of a title. In my house, it’s practically cause for a ticker-tape parade.
Let’s just say that we have diverse tastes, and some of us like fewer things than others. We all like spaghetti and meatballs and, well, I’m pretty sure there’s something else I’m forgetting.
But everybody in my family liked this salad!
It’s such a simple recipe that I’ve flipped past the page many times. It’s the perfect time of year to make it, as the corn couldn’t be any better. I bought all the ingredients at the local farmer’s market, and the freshness of the vegetables made it a real standout. As an accompaniment to barbecued chicken, served in the backyard, it was unbeatable.
Give it a try, and I’ll bet everybody in your family will like it too.
Fresh Corn Salad
5 ears corn, shucked
1/2 cup small-diced red onion
3 Tbsp cider vinegar
3 Tbsp good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup fresh basil leaves
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 colour. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
In a small bowl, combine the cider vinegar and olive oil.
Toss the kernels in a large bowl with the red onions, vinegar and olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve at room temperature or cold.