This dish for super-fresh corn salad is brimming with a flavor straight from the garden. Fresh sweet corn, cucumber, radishes, tomato, herbs, and jalapenos are mixed in a straightforward vinaigrette to make this salad. Avocado or feta creaminess binds everything together.
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Ingredients:
- 5 ears of corn,
- 1/2 cup onion
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions:
- Cook the corn for 3 minutes in a big pot of boiling, salted water, or until the starchiness is barely gone. To halt the cooking process and establish the color, drain the food and submerge it in freezing water. Cut the corn off the cob as closely to the cob as possible once it has cooled.
- Combine the kernels with the red onions, vinegar, olive oil, salt, and pepper in a big bowl. Put the fresh basil in right before serving. Serve the dish chilled or at room temperature after seasoning with a taste.
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