Wednesday, June 19, 2013

Fresh Corn Salad

My favorite time of year to cook is finally here! Out goes the baking pans, the longer recipes, and the heavy cream (well, mostly), and in comes the grill, the simple dishes and the ultra fresh ingredients.

The only challenge with summer, for me, is that we often end up eating the same fresh ingredients the same way. Squash ends up being the same sauteed squash, corn ends up being the same buttered version on the cob, and so on. This year, I've decided I need to get out of my little rut and try some new things, and thankfully my latest issues of Better Homes & Gardens and Real Simple, combined with my online searching, have led to some pretty great little recipes.

This one is courtesy of Ina Garten of The Barefoot Contessa. It's fresh, super simple and a great little way to keep that ever-affordable summer corn interesting all season long.

Fresh Corn Salad
From The Barefoot Contessa Cookbook

5 ears of corn, shucked
1/2 c. small-diced red onion (1 small onion)
3 tbsp. cider vinegar
3 tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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