RECIPE in a FLASH: Fresh Corn Salad

Here in the New Jersey/New York area, we are just hitting our stride with sweet local corn. We go to the Paterson Farmer’s Market almost every Saturday or Sunday to buy corn from upstate NY farmers. Then we grill it in the husk and savor it’s crisp, delicious flavor “a la natural.” Meaning, this corn is so good, it needs no enhancements.

When we have leftovers, we use it in a salad to accompany a main dish. Last week, we made Ina Garten’s “Fresh Corn Salad” and used it as a side for a wonderful Pork Milanese. 

The recipe directs you to boil the corn, but we always grill our corn because we love the nutty flavor grilling imparts.  I liked the fact that it also calls for fresh basil, which is abundant in our gardens this time of year.

It’s quick, easy, and delicious! Enjoy!

Ingredients

•   5 ears of corn, shucked

•   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.

 Print recipe here!