The flavors in this summer corn salad are similar to the flavors in the popular Skinny Dip post. So if you like Da Dip, try this fresh side dish. Corn is the main event so be sure to use fresh corn instead of the can corn.
FRESH CORN SALAD
You will need:
5 ears of corn, shucked
1/2 cup red onion or green onion, small-diced
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
coarse salt and pepper to taste
1/2 cup basil, chiffonade
Boil corn in a large pot of boiling water.
Cook for 3 minutes.
Drain and immerse corn in ice water to stop the cooking and set the yellow color.
Cut kernels off the cob when the corn has cooled.
To cut off the cob, lay corn on it's side and slice down, creating a "square". Be sure to scrape close to the cob- there is lots of goodness close to the cob!
Cook for 3 minutes.
Drain and immerse corn in ice water to stop the cooking and set the yellow color.
Cut kernels off the cob when the corn has cooled.
To cut off the cob, lay corn on it's side and slice down, creating a "square". Be sure to scrape close to the cob- there is lots of goodness close to the cob!
Toss kernels in a large bowl with 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.
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