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Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kay Kadro
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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 chiffonade fresh basil leaves

Directions:
Directions:
- 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 set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

 

 

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