Fresh Corn Salad
Kimberly Henrikson
This recipe comes from Ina Garten’s “The Barefoot Contessa Cookbook” and it is a summer favorite for us.
ingredients
- 5 ears corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 T cider vinegar
- 3 T good olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup fresh basil leaves, sliced into ribbons (chiffonade)
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