Summer Corn Salad
Corn, that icon of summer, forms the base of this sweet but tart lively salad.
<ul> <li>5 ears of corn, husks and silk removed (can use frozen or left over corn )</li> <li>1⁄2 cup red onion, small dice</li> <li class="p1">3 tablespoons cider vinegar</li> <li class="p1">3 tablespoons olive oil (can use canola )</li> <li class="p1">Salt and pepper to taste</li> <li class="p1">1⁄2 cup fresh basil, finely chopped</li> <li class="p1">(can substitute parsley, chives, or cilantro )</li> </ul>
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. <p class="p1">2. Toss the corn in a large bowl with the red onion, vinegar, oil, salt and pepper. Add the fresh basil just before serving.</p> <p class="p1">Servings: 4-6 Adapted from: The Barefoot Contessa Cookbook</p>