Fresh Corn Salad

Nora and frog1August 2016
Our First Recipe of the Month was contributed by Nora. It is a refreshing salad using seasonal ingredients.
Fresh Corn Salad from The Barefoot Contessa Cookbok by Ina Garten
5 ears corn, shucked
1/2 C small diced red onion
3 T cider vinegar
3 T good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C chiffonade fresh basil leaves
     In large pot of boiling salted water, cook corn for 3 minutes until starchiness is just gone. Drain and immerse in ice water to stop the cooking and set the color.  When the corn is cool, cut the kernels off the cob, cutting close to 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.
To ‘chiffonade’ I roll several basil leaves tightly, together, slice down the middle of the roll and then across.

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