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Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad is from Food for the Soul, 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:  
4 to 5 ears of fresh corn
1/2 cup chopped red or vidalia (sweet) onion, about 1 small
1/2 cup fresh basil leaves (halve any large leaves lengthwise)
3 Tbsp cider vinegar
3 Tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Optional:
Tri-color small sweet peppers, sliced and cut in two (red, orange)
Green bell pepper, diced
Cherry or grape tomatoes, sliced in two
Directions:
Directions:
Shuck corn. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Add any/all of the optional fresh vegetable additions, focusing on variety in color.
Mix dressing ingredients in a small bowl (vinegar, oil, salt, pepper). Pour over vegetables and mix. Gently stir in basil leaves.

 

 

 

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