I know summer has arrived when I crave corn salad. It is so yummy and just gets better and better. I use the corn raw, cut right from the cob, but feel free to saute before assembling. This is a recipe that I have been making for years. I found it in one of my all-time favorite cookbooks, the barefoot contessa cookbook, by Ina Garten. It has evolved over the years from this recipe with the addition of more raw vegetables and herbs, but the dressing, I never change! Sometimes, to change things up, I use a simple white balsamic as the dressing, which is just as yummy!
Serves 4 to 6
5 ears corn, shucked
1 small red onion, small diced
3 tablespoons apple cider vinegar
3 tablespoons good olive oil
1/2 cup fresh basil leaves, cut chiffonade style
Sea salt and freshly ground pepper, to taste
green, yellow, or red peppers, cilantro, parsley, mint, or dill
Cut the kernels off the cob, cutting close to the cob and place in a large bowl.
Add the red onion, plus any additional vegetables, vinegar, olive oil, sea salt, and freshly ground pepper, tossing until well combined. You can wait until just before serving to add the basil or any additional herbs, but I just gently toss them in at the same time.
The salad is served best at room temperature