04-06-2008, 10:03 AM
I've had this salad before some years ago before Grand Union supermarkets went out of business here. We used to eat it by the bucket full!
Corn Salad
Ingredients:
5 ears of corn (do NOT use frozen with this recipe!)
1/2 cup red onion, diced fine
3 tbsp good olive oil (extra virgin please!)
3 tbst cider vinegar (balsamic is good too just NOT white)
1/2 teaspoon kosher salt
1/2 tsp fresh ground black pepper
1/4 - 1/2 cup fresh minced basil (again, do NOT use anything but fresh!)
Boil the corn just long enough for it to lose its starchiness - 3-5 minutes. Plunge into ice water to set the color and stop the cooking. Leave in the water to cool.
While it's cooling, mix the onion, oil, vinegar, salt, and pepper with a whisk in a large bowl.
When the corn is cool, cut it from the cobs (a very sharp knife helps with this). Mix the corn with the oil and vinegar mixture.
Add the basil just before serving and toss. Serve either cold or at room temperature.
Corn Salad
Ingredients:
5 ears of corn (do NOT use frozen with this recipe!)
1/2 cup red onion, diced fine
3 tbsp good olive oil (extra virgin please!)
3 tbst cider vinegar (balsamic is good too just NOT white)
1/2 teaspoon kosher salt
1/2 tsp fresh ground black pepper
1/4 - 1/2 cup fresh minced basil (again, do NOT use anything but fresh!)
Boil the corn just long enough for it to lose its starchiness - 3-5 minutes. Plunge into ice water to set the color and stop the cooking. Leave in the water to cool.
While it's cooling, mix the onion, oil, vinegar, salt, and pepper with a whisk in a large bowl.
When the corn is cool, cut it from the cobs (a very sharp knife helps with this). Mix the corn with the oil and vinegar mixture.
Add the basil just before serving and toss. Serve either cold or at room temperature.