Fresh Corn Salad
Jessy Yancey
ingredients
- 5 ears fresh corn, shucked
- 4 cups cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 3 Tablespoons apple cider vinegar
- 4 Tablespoons extra virgin olive oil
- 6 Tablespoons fresh basil, finely chopped
- Kosher salt
- Pepper
directions
- 1
In a large pot of boiling salted water, cook the corn for 3 minutes or until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob.
- 2
Toss the kernels in a large bowl with tomatoes, onions, vinegar and olive oil. Season to taste with salt and pepper. Just before serving, toss in the fresh basil. Serve cold or at room temperature.
Source: Tennessee Home & Farm
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