cherries from earlier in the year my co-workers took what they wanted from the box and I got the rest.
Something about the sweet corn, the bite of the onion and the tanginess of the vinegar combining with the fresh basil makes for such a light and refreshing, yet hardy side dish. We ate it at a family BBQ and the corn paired fabulously with the burgers and brats. Tomorrow I will post a reader recipe, from one of my co-workers for homemade cream corn. YUM!
Ina Garten's Fresh Corn Salad
Recipe Source: Ina Garten
5 ears of corn, shucked
1/2 cup small diced red onion (one small onion)
3 Tb cider vinegar
3 Tb good olive oil
1/4 tsp kosher salt
1/2 tsp 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. I boiled the corn for this salad and also for the freezer all in one pot, hence why I have so many ears.
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.
**Cook's Note-This salad doesn't look like much, but trust me it is dense. Next time I'm going to grill a few of the ears of corn to add some extra flavor.
Total Cost $.59 If I had to buy the corn it may have cost me a little over a dollar
Basil-Free from my garden