Summer means warm weather, cold drinks and BBQs and of course the foods that go with BBQs. And I don’t know about you, but I’m READY to start socializing with friends and family again. Need a recipe to take with you for upcoming meals? I’ve got you covered with this recipe for fresh corn salad. Bonus, you can make this in advance, which means you have one less thing to worry about come Saturday. Feel free to sit back and relax and let the hubs cook (I mean BBQ) for you for a change.

Thanks to the Food Network, I’ve never had a bad time with this recipe. If you’d like to see more salad recipes from sloCooking, feel free to take a look at the archive site for inspiration.

FRESH CORN SALAD

5 ears corn, shucked (about 2 1/2 cups, you can also use frozen if you don’t have fresh)
1/2c red onion, small dice (about 1 small onion)
3 tbsp rice wine vinegar
3 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1/2c fresh basil leaves, julienned for garnish

• Cook corn whole cobs in a boiling water about 3 minutes until the starchiness is just gone.
• Drain and place in cold water to stop the cooking & set the color.
• When corn is cool, cut kernels off the cob.
• Place corn in large bowl with red onion, olive oil, vinegar, salt & pepper.
• Mix to combine.
• Just before serving garnish with fresh basil.
• Serve cold or at room temperature.

Fresh Corn Salad

Heather Thomas, sloCooking

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Ingredients

  

• 5 ears corn shucked (about 2 1/2 cups, you can also use frozen if you don't have fresh)
• 1/2 c red onion small dice (about 1 small onion)
• 3 tbsp rice wine vinegar
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp fresh black pepper
• 1/2 c fresh basil leaves julienned for garnish

Instructions

 

• Cook corn whole cobs in a boiling water about 3 minutes until the starchiness is just gone
• Drain and place in cold water to stop the cooking & set the color
• When corn is cool, cut kernels off the cob
• Place corn in large bowl with red onion, olive oil, vinegar, salt & pepper
• Mix to combine
• Just before serving garnish with fresh basil
• Serve cold or at room temperature

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