Summer Corn Salad

With tons of fresh and fun vegetables in the summer, it’s no wonder there are so many fantastic salad recipes. A word of caution with this one- make sure to double or triple it if you are having guests- it’s so good and it goes very fast!

INGREDIENTS

  • 4-5 ears of corn, shucked
  • 1/2 cup of diced red onion
  • 3 tbsp. of cider vinegar
  • 3 tbsp. of olive oil
  • 1/2 tsp. of kosher salt
  • 1/2 tsp. of black pepper
  • 1/2 cup of chiffonade fresh basil leaves

DIRECTIONS

Cook corn for 3 minutes. Drain and immerse in cold water to stop cooking (I just ran cold water over them). When the corn is cool, cut the kernels off the cob. Toss kernels in large bowl with red onion, vinegar, olive oil, salt and pepper. Toss in fresh basil before serving. Can be served cold or at room temp. The recipe serves 4-6 but make sure to double it if you have more than 4 guests…it’s that good!

 

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