Shared by: Stuart Davis, Green Associate
Serves 4 to 6
July and August are the peak months for this salad, but it can be made through September. For a particularly beautiful salad, you can use a mix of yellow and white corn.
- 5 ears corn, shucked
- ½ cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup chiffonade* of fresh basil leaves
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.
Hints & Tips
- Do not substitute frozen corn; it doesn’t have the texture or flavor you want in a fresh salad.
- How to make basil chiffonade? Tightly roll up the basil leaves starting at the pointed end. Thinly slice the leaves lengthwise. Toss leaves.