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Summer Corn Salad


5 ears of corn, husks and silk removed (can use frozen or left over corn ) 1⁄2 cup red onion, small dice

3 tablespoons cider vinegar

3 tablespoons olive oil (can use canola )

Salt and pepper to taste

1⁄2 cup fresh basil, finely chopped

(can substitute parsley, chives, or cilantro )


1. In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and put it in cold water to stop the cooking. If using frozen or left-over corn, omit this step. When the corn has cooled, cut the kernels off the cob.

2. Toss the corn in a large bowl with the red onion, vinegar, oil, salt and pepper. Add the fresh basil just before serving.

Servings: 4-6 Adapted from: The Barefoot Contessa Cookbook