Fresh Corn SaladSubmitted by: VTMELWEL
Introductionfrom Barefoot Contessa Cookbook
costs less than $2 to make! from Barefoot Contessa Cookbook
costs less than $2 to make!
4 ears of corn, shucked
1/2 cup small-diced red onion
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons good olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup julienned fresh basil leaves
2. Drain and immerse the corn in ice water to stop the cooking and to set the color.
3. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
4. 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. Serve cold or at room temperature.
Number of Servings: 5
Recipe submitted by SparkPeople user VTMELWEL.