Tuesday, June 16, 2009

Corn Salad

I was looking for a light salad to play a supporting role to our protein last night and decided on Ina's version of corn salad. After the couscous debacle I had to right a wrong and this dish pulled through for a big win. Although we obviously don't have local corn yet, there happened to be a five-pack on sale this week and I had all the other ingredients on hand. It was just meant to be! The acidity of the vinegar paired well with the sweetness of the corn, and let me just say...basil and sweet corn are a match made in heaven.

Fresh Corn Salad
Ina Garten via Food Network

5 ears of corn, shucked
1/2 c. small diced red onion
3 T. cider vinegar
3 T. good olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. 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 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.


  1. This could surely be referred to as Confetti Corn Salad as it is so colorful! I would love to have a nice portion in front of me right now, it has been a long day and I am hungry!

    Thanks for sharing the recipe!

  2. Ooh that looks so good and light I could probably eat the whole batch in one sitting :)