Fresh Corn Salad
Quick, easy and delicious corn salad satisfies everyone!
Yield
6 servingsPrep
10 minCook
3 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn
fresh, shucked |
*
|
| 1 | medium |
red onion
diced |
|
| 3 ½ | tablespoons |
apple cider vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
salt and black pepper
freshly ground pepper, to taste |
*
|
| ⅔ | cup |
basil
thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn
fresh, shucked |
*
|
| 1 | medium |
red onion
diced |
|
| 53 | ml |
apple cider vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
salt and black pepper
freshly ground pepper, to taste |
*
|
| 158 | ml |
basil
thinly sliced |
*
|
Directions
In a large pot of boiling salted water, cook the corn for 3 to 4 minutes until the starchiness is just gone.
Drain and transfer it in ice water to stop the cooking and to brighten 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 to taste.
Before serving, toss in the fresh basil.
Serve cold or at room temperature.
