Fresh and Crisp Corn Salad
This Fresh and Crisp Corn Salad is made with corn on the cob kernels, red onions, fragrant basil topped off with an easy apple cider vinaigrette. Delicious!
Equipment
- Large sauce pan
Ingredients
- 5 ears corn shucked
- 1 small red onion 1/2 cup diced
- 1/2 cup fresh basil leaves chopped
- 3 1/2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp fresh ground pepper
- basil leaves for garnish
Instructions
- In a large sauce pan, add water and salt. Bring to a boil. Once boiling, drop the ears in. Return to a boil and cook for 8 minutes. Remove and immerse in an ice bath to stop the cooking.
- Once the corn is cooled, cut the kernels off the cob. Cut close to the cob.
- In a large bowl, add corn, diced red onion, apple cider, extra virgin olive oil, kosher salt and fresh ground pepper. Toss well.
- Refrigerate for several hours. This salad can also be served at room temperature.
- Just before serving, add in fresh basil and toss. In addition, add fresh basil for garnish if desired.
- Serve and enjoy!
