A Great Corn Salad for Summer

It is summer and corn is in season across the country. Therefore it is a wonderful time to try corn in a new way! This wonderful corn salad from Ina Garten is my go to recipe for bbq, picnics during the summer and anytime of the year.

It can be made with fresh corn or if in a hurry with frozen corn thawed. I have done it both ways and if using frozen corn, I use two bags.  I also have cooked the corn in the microwave instead of on the stove in boiling water.

Its refreshing flavors make it a perfect salad that goes with anything else you are making! I always enjoy a small bowl of the corn salad all by itself for a great snack!

Fresh Corn Salad
Recipe courtesy of Ina Garten
Ingredients

5 ears of corn, shucked ( or thawed frozen corn)
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

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.

So simple and so delicious! Enjoy!