Fresh Corn Salad
This recipe creates a vibrant and fresh corn salad, perfect as a light side dish. Sweet corn kernels are briefly blanched and then combined with crisp red onion, fresh basil, and a simple cider vinegar and olive oil dressing. It's a quick and easy preparation, emphasizing fresh, seasonal ingredients for a bright flavor.
Equipment
- 1 Large Pot For boiling corn
- 1 Large Bowl For ice bath and tossing salad
- 1 Cutting Board For preparing corn, onion, and basil
- 1 Chef's knife For cutting corn kernels, dicing onion, julienning basil
- 1 Colander For draining corn
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
To ensure the corn retains its vibrant color and crisp texture, the ice water bath immediately after boiling is critical as it halts the cooking process. For the red onion, if you find its raw pungency too strong, a brief soak in cold water or cider vinegar before adding can mellow its bite. Always use fresh basil, julienned finely, and add it just before serving to preserve its delicate aroma and prevent browning. Taste and adjust seasoning diligently, as the balance of sweet corn, sharp onion, and tangy vinegar is key. This salad is best enjoyed freshly made, highlighting the seasonal sweetness of the corn.