Summer Corn Salad

Corn, that icon of summer, forms the base of this sweet but tart lively salad.


  • 5 ears of corn, husks and silk removed (can use frozen or leftover 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