Fresh Corn Salad
Learn how to cook Fresh Corn Salad. The salad offers high nutrition and stays fresh for several hours making it a good pre-lunch snack.
- 5 Ears of Corn, shucked.
- ½ cup small-diced red onion ( 1 small onion)
- 2 small tomatoes chopped
- 3 tablespoons cider vinegar
- 3 tablespoons Oleev -Extra Virgin Olive Oil.
- ½ teaspoon Kosher Salt.
- ½ teaspoon Black Pepper.
- ½ cup 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, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.