Fresh Corn Salad

Recently, we were invited to a Mexican-themed party and I volunteered to bring a side dish. Since corn is in season right now, I thought it would be fun to make a fresh corn salad. I adapted a recipe from Ina Garten on the food network. This was the first time that I had cut corn off the cobb to use in a dish, and I have to say, it was worth the effort. The sweet white corn far surpassed any frozen corn I have had and is definitely a must for this dish.

Fresh Corn Salad

10 ears of corn, shucked

1 small red onion, finely chopped

6 tablespoons cider vinegar

6 tablespoons olive oil

1/2 tsp kosher salt

Several grinds black pepper

1/2 C julienned fresh basil leaves.

1. Boil 10 ears of corn in a large stock pot for 5 minutes.

2. Remove ears with tongs and place in a large ice water bath to cool rapidly. Dump out water and add ice, as needed, until corn is cool.

3. Cut the kernels off the cob, and use your fingers to separate.

4. Drain bowl of corn kernels (some water will accumulate and you don't want this to dilute dressing).

5. Add red onion, vinegar, olive oil, salt and pepper and toss to coat.

6. Refrigerate for at least an hour.

7. Immediately before serving, add basil (basil tends to brown with time).

8. Serve! Makes enough for a party.

Difficulty: Easy

Debbie's Rating: 9

Party's Rating: They loved it, especially the fresh (not frozen) corn!