Fresh Corn Salad
★☆☆☆☆
Ingredients
- 5 ears corn, shucked
- 1/2 cup small-diced red onion (118 ml)
- 3 tablespoons cider vinegar (44.4 ml)
- 3 tablespoons good olive oil (44.4 ml)
- 1/2 teaspoon kosher salt (2.5 ml)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 1/2 cup chiffonade fresh basil leaves (118 ml)
Instructions
- Cook corn in boiling salted water 3 minutes. Drain; ice bath to set color. Cut kernels off cob.
- Toss kernels with red onions, vinegar, olive oil, salt, pepper.
- Just before serving, toss in fresh basil. Serve cold or at room temperature.
Wine Pairing: Light White (Sauvignon Blanc) — Crisp Sauvignon Blanc pairs with the fresh corn and basil.