Among all the wonderfulness of being together, the food was soooo tasty! We each took a few meals, and not a single meal was bad. Chocolate Chip Pancakes with Buttermilk Syrup, Yogurt Parfaits, Dutch Oven Potatoes, Navajo Tacos, Burgers and salads galore. It was delish! Today's post is about a Fresh Corn and Basil Salad my Sister-In-Law Susan made one night. We couldn't get enough of it. Since gardens are producing, and corn is starting to tassle, I thought this would be a great summer recipe. My garden is bursting with basil right now, and corn will be plentiful! Enjoy making this recipe and enjoy having family around. Happy Summer!!
Fresh Corn and Basil Salad
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup 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.