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Fresh Corn Salad Recipe

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This recipe for Fresh Corn Salad, by , is from The Woolley 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!

Contributor:  
Contributor:  
Shae McCombs

Category:
Category:

Ingredients:  
Ingredients:  
5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned 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 to 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.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
13 minutes
Personal Notes:
Personal Notes:
We've been making this recipe for three years now. This recipe tastes especially good when the tree bark starts breathing blossoms and the sun hugs you in the afternoon. It should definitely be eaten outside. I remember the first time my mom made it, we had been painting all day. I was so excited to cut the fresh basil from our warm pot outside. Nothing would have tasted better, and we marveled at the simplicity of such a recipe tasting so delicious.

 

 

 

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