Corn is one of my husband’s favorite vegetables – probably because it is so sweet and starchy. We love it all forms – creamed, on the cob, and, of course, popped. We often buy it bulk because I like to use it to sweeten my stocks and soups. This is a quick, refreshing side salad for springtime – good as a relish on some fish tacos or served alongside your choice of protein.
Fresh Corn Salad
5 ears of corn, shucked
1/2 cup small-diced red onion (I used white and cooked it)
3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves, parsley or cilantro leaves (depends what mood you are in or what’s in the fridge)
- 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.