Fresh Corn Salad
This fresh corn salad is a vibrant and easy side dish featuring blanched corn kernels combined with crisp red onion, a simple cider vinegar and olive oil dressing, and aromatic fresh basil. The quick cooking method ensures the corn remains sweet and tender-crisp, making it perfect for a refreshing addition to any meal, served chilled or at room temperature.
Equipment
- 1 Large Pot
- 1 Large Bowl For ice bath and mixing
- 1 Sharp Chef's Knife For cutting corn kernels
- 1 Cutting Board
- 1 Colander
Ingredients
Main
- 5 ears of corn shucked
- 1/2 cup small-diced red onion 1 small onion
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
- 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.
Notes
Blanching the corn for precisely 3 minutes is crucial to retain its crisp texture and natural sweetness; overcooking will result in a starchy, mushy consistency. The immediate ice bath is vital to halt the cooking process and preserve the corn's vibrant yellow color. For easier kernel removal, stand the cob upright in a large bowl with a smaller inverted bowl inside to catch all the kernels efficiently. If you find red onion too pungent, a quick 10-minute soak in cold water can mellow its bite. Always add the fresh basil just before serving to maintain its delicate aroma and prevent wilting. For an elevated flavor profile, consider grilling the corn instead of boiling for a smoky depth, or add a touch of lime zest for brightness.