If you look closely, this salad has been popping up all over our dinner plates this summer. This Summer Corn Salad recipe is a family favorite straight from the Barefoot Contessa. The first time Robby saw my family's undying love for this salad was when my Dad pulled it out for a midnight snack one evening and polished it off. It's simple and delicious and seems to capture the flavors of summer so nicely. Enjoy!
Summer Corn Salad
Yield: 4 servings
6 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
1/4 cup apple cider vinegar
1/4 cup 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.