Saturday, July 30, 2016

Fresh Corn Salad

Fresh Corn Salad
6 ears of sweet corn, shucked
1/2 cup small-diced Vidalia or red onion
1 small-diced red bell pepper
1 grated fresh jalapeno
3 tablespoons rice vinegar (or cider)
3 tablespoons good olive oil
1 teaspoon kosher salt
2 tablespoons of sugar if corn is not super sweet
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh 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 onion, red pepper, jalapeno, vinegar, olive oil, salt, and pepper.  If corn isn’t super sweet, add 1 or 2 tablespoons of sugar.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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