Fresh Corn Salad
♥
★☆☆☆☆
Ingredients
- 5 ears corn, shucked5 ears corn, shucked
- 1/2 cup small-diced red onion120 ml small-diced red onion
- 3 tablespoons cider vinegar45 ml cider vinegar
- 3 tablespoons good olive oil45 ml good olive oil
- 1/2 teaspoon kosher salt2 ml kosher salt
- 1/2 teaspoon freshly ground black pepper2 ml freshly ground black pepper
- 1/2 cup chiffonade fresh basil leaves120 ml chiffonade fresh basil leaves
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.