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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad is from The Burgeson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ears of shucked corn
1/2 cup sliced red onion
3 tablespoons cider vinegar
3 tablespoons of olive oil
1cup of chopped Arugula leaves (spinach-arugula mix from grocery store will work also)
1/4 cup chopped basil leaves
Salt & pepper to taste
Directions:
Directions:
In a large pot of boiling salted water, cook corn for 3 minutes. Drain and immerse in cold water (This stops the cooking and sets the color). When corn is cool, cut kernels off the cob (Cut close to the cob).

Toss the corn kernels in a large bowl with the onions, vinegar, olive oil, salt, pepper. Just before serving add the basil & arugula. Toss lightly to mix all the ingredients.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My favorite salad from the Whole Foods grocery store is their fresh corn & arugula salad. This is my version! Note: I tried growing a few stalks of corn in my garden, but we got an Arizona heat wave with 112-118 degree temperatures for over a week. I went to harvest the corn and it had dried up in the ears and looked like it was ready to "pop". So, now I do not grow corn or tomatoes (see tomato tart note) in my garden. I do grow beautiful arugula and basil however!

 

 

 

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