Wednesday, July 4, 2012

Fresh Corn Salad


Some things are best prepared simply.  Fresh corn in the heart of summer is one of them.  This is a simple preparation that showcases the sweetness of the corn.  It works for a dinner party as well as a weeknight meal.  If you are in rush, you could use the best quality yellow and white frozen corn, thawed in the microwave, but don't tell Ina that I told you that.  I feel sure that she would not approve.

Fresh Corn Salad
From The Barefoot Contessa Cookbook by Ina Garten
Serves 6

5 ears of corn, shucked
1/2 cup red onion, diced
3 Tblsp cider vinegar
3 Tblsp olive oil
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup fresh basil leaves, cut into thin slices

In a large pot of boiling water, cook the corn for 3-4 minutes.

While the corn is cooking, combine the diced onion, vinegar, oil, salt and pepper in a salad bowl.

When the corn is done, drain them and immerse in ice water to stop the cooking.  When cooled, use a sharp knife to cut the kernels off the cobs.  Toss the kernels with the other ingredients in the salad bowl.  Taste for seasonings and serve chilled or at room temperature.  Add the basil just before serving.


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