Summer Sweet Corn Salad features a great combination of flavors complimenting one of the season’s abundantly available vegetables. It’s a quick side dish or just eat it by itself! Sweet corn is one of the best summer treats available. Just add some basil chiffonade, red onion and a few other basic pantry items and you’ll create this seasonal favorite. This recipe is based upon one I found by Ina Garten which sounded wonderful. Since I always have plenty of basil growing in the late spring/summer, this would be a great use of it!
To create this, blanch the corn for about 3 minutes and drop the cobs in a ice cold bath to stop the cooking process. Strip the kernels off the cobs. Roll and thinly slice the basil leaves to obtain the chiffonade. Finely dice the onion. Add in the vinegar, olive oil, salt and pepper.
Next, just toss all of this goodness together and let this Summer Sweet Corn Salad chill in the fridge before serving. If you want, you could mix everything to add to the corn together first, then combine.
It truly is this simple and effortless to put together. This Summer Sweet Corn Salad would be a great side to take to a cookout to share! Warning: it’s not difficult to eat this straight out of the dish by the spoonful. For another corn option, you may even want to try making a Fiesta Roasted Sweet Corn . It takes a little more time, but it’s a “warm” delicious seasonal side dish.
Summer Sweet Corn Salad
Ingredients
- 3 ears of sweet corn
- 1/3 c finely diced red onion
- 2 T Apple Cider vinegar
- 2 T extra virgin olive oil
- 1/4 t Kosher salt
- 1/4 t freshly ground black pepper
- 1/3 c basil chiffonade
Instructions
- Boil corn for 3 minutes, then place in ice bath. Slice off kernels when cool.
- Mix together the remaining ingredients.
- Toss with corn to evenly distribute. Refrigerate until ready to use.
