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Very few things shout SUMMER like fresh corn. (peaches, of course, also shout summer.) I find fresh corn delicious, whether it is grilled, sautéed, soup, baked into stuff, smothered in butter and salt or by itself. It’s a great food. One thing I really like about corn salad, and this recipe in particular, is that it’s all about the corn. Fresh corn is so sweet that very little needs to be added to it and here, the addition of red onion and vinegar is just enough to balance out the sweetness with a little sharpness. Yum. The recipe is from the Barefoot Contessa Cookbook, by Ina Garten, and is also available here at the Food Network Website. This recipe is super easy and really delicious so I hope you give it a try.

 

ingredients

5 Ears of Corn
3 tbsp Cider Vinegar
3 tbsp good olive oil
1/2 C diced red onion
1/2 C fresh basil
1/2 tsp black pepper
1/2 tsp kosher salt

corn 2

Put a pot of water on the stove to boil. If you have not already done so, shuck the corn (clean off the outer leaves and silky hair). When the water is boiling, throw the corn in for a scant 2 -3 minutes. We don’t want mushy corn. All we’re doing is cooking it to get that starchy flavor out of it. The corn should still be crisp when you take it out.

Cut the kernels off of the cob with a sharp chef’s knife. Add the corn to a bowl.

onion

 

After you take out the corn, set it aside to let it cool and turn to the onion. If you haven’t diced it yet, now is the time. I was lucky enough to have a beautiful red onion from my father’s garden, which was sweet and juicy. Also chop up the basil (you can julienne or chop, whichever. I don’t think it matters.) Throw the onion and the basil in the mixing bowl.

 

 

finished 2
Now add in the salt, pepper, vinegar and olive oil to the bowl and give it a good mix. If you’re like me, at this point you start eating it right out of the bowl. If you have a little more restraint I would let it sit (refrigerate it if letting it sit for a long time) to give the flavors a chance to meld together. I’m just impatient.

 

Enjoy your little bite of sunshine!


Summer Corn Salad
 
Recipe By:
Ingredients
  • 5 Ears of Corn
  • 3 tbsp Cider Vinegar
  • 3 tbsp good olive oil
  • ½ C diced red onion
  • ½ C fresh basil
  • ½ tsp black pepper
  • ½ tsp kosher salt
Instructions
  1. Put a pot of water on the stove to boil. If you have not already done so, shuck the corn (clean off the outer leaves and silky hair). When the water is boiling, throw the corn in for a scant 2 -3 minutes. We don't want mushy corn. All we're doing is cooking it to get that starchy flavor out of it. The corn should still be crisp when you take it out.
  2. Cut the kernels off of the cob with a sharp chef's knife. Add the corn to a bowl.
  3. After you take out the corn, set it aside to let it cool and turn to the onion. If you haven't diced it yet, now is the time. I was lucky enough to have a beautiful red onion from my father's garden, which was sweet and juicy. Also chop up the basil (you can julienne or chop, whichever. I don't think it matters.) Throw the onion and the basil in the mixing bowl.
  4. Now add in the salt, pepper, vinegar and olive oil to the bowl and give it a good mix. If you're like me, at this point you start eating it right out of the bowl. If you can, let it sit (refrigerate if letting it sit for a long time) to give the flavors a chance to meld together.