Corn Salad
Makes 4–6 servings
In the middle of summer, the best way to use the garden's bounty is to toss everything into a salad. When your basil's going crazy, when corn is cheap and plentiful, this is an easy side to pair with anything from the grill.
Ingredients
5 ears of corn
1 small red onion, diced
1 small red bell pepper, diced
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ cup basil leaved, shredded into ribbons
Directions
In a large pot of boiling water, cook the corn for 3 minutes until the starchiness is just gone.
Drain the corn in a colander, and immerse it in ice water to stop the cooking.
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, red bell pepper, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.