One of my favorite Ina Garten recipes is her Fresh Corn Salad from The Barefoot Contessa cookbook. It is the ultimate summer in a bowl recipe. It is great with anything you throw on the grill, a rainy day indoor meal to bring sunshine inside, or a winter pick-me-up to remind you summer has to be coming soon!
Driving back from the Hamptons one weekend, there was stand after stand of fresh fruit, vegetable and flowers. Piles and piles of fresh corn. How could I not stop and buy some? I started making plans of what to do with my booty, top on the list the Fresh Corn Salad!
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
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.
NOTE: My husband would certainly disagree, but I need one of them fancy corn strippers! For the number of times a year I actually make this I suppose I could suffer through cutting the corn off with a knife, but wouldn’t one of those strippers be much more fun!?
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.
NOTE: The nice thing about this salad is how many ways it can be changed to suit what you’re cooking. I have swapped out the vinegar and basil for lime juice and cilantro. I have added tomatoes.I have added string beans or sugar snap peas. I have used frozen corn in the winter and even – GASP – canned corn when the yen for the salad has struck. Try it once and you will be hooked!
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