This fresh corn salad is perfect for late summer and early fall dinners.
- 8 ears corn, shucked
- 3/4 cup finely diced red onion
- 5 Tbsp. cider vinegar
- 5 Tbsp. olive oil
- 3/4 tsp. salt
- Freshly ground black pepper
- 3/4 cup thinly sliced fresh basil leaves
1. In a large pot of boiling salted water, cook corn 3 minutes. Drain and immerse in ice water to stop cooking. When cool, cut kernels off cob.
2.In a large bowl, toss corn kernels with diced red onion, vinegar, olive oil, salt and a good amount of freshly ground pepper. Just before serving, toss in the fresh basil. Serve at room temperature.
One Healthy Breakdown: keep that sunny feeling alive with this fresh summer salad.
Adapted from The Barefoot Contessa Cookbook by Ina Garten