Wednesday, August 11, 2010

Fresh Basil Corn Salad


Corn and I have a serious relationship.  We are inseparable during the summer months and then we get sick of each other and take a break during the winter months.  Come summer, I can't wait to see it again and look high and low for my sweet delicious corn on the cob.

When I first met my husband, he told me that he didn't like corn.  I was shocked to say the least - how can anyone not like fresh, sweet corn.  I assumed because he grew up in the U.K., he probably didn't have access to corn like we have.  Come to find out, he likes corn, he just doesn't like eating it off the cob.  Whew!  We discovered this after he tasted this salad.

If you like corn, you'll love this dish.   I started making this salad about 5 years ago and since then it's become my go to salad for summer.  If you're having company or a barbecue, this is a perfect summer salad to serve.  Trust me, you won't miss corn on the cob once you taste this salad.  It's refreshing and light with a pop of fresh corn flavor.  Try it - it's really delicious!    


A few tips worth mentioning.  I slightly cook the corn by wrapping it in a wet paper towel and cooking it in the microwave for 2 minutes. I unwrap it right away - careful you don't burn yourself.  This way it will cool and not continue to cook.  You can do all four ears with the same paper towel if you want.  Let them cool before slicing the kernels off the cob. 

I also soak my red onion before tossing it in with the salad.  I chop it up and put it in a bowl with some cold water and then add a few ice cubes.  I let it sit for about 20 minutes.  Drain and then add to your salad.  This takes all the sharp oniony flavor out of the onion - the kind that you taste four hours later.  I'm not a big raw onion person but I really don't mind them at all after they've gone for a good soak.

Fresh Basil Corn Salad

4 ears of corn, blanched or microwaved (see above)
2-3 tablespoons olive oil
2 tablespoons seasoned rice wine vinegar
1/4 cup chopped red onion
1/4 cup chopped basil
1 teaspoon salt
1/2 teaspoon pepper

Slice the kernels of corn off the cob.  Add to a bowl.  Add 2 tablespoons of olive oil.  If it's still dry, add one more tablespoon.  Add the rest of the ingredients and serve.  If you want to make ahead of time.  Prepare corn and add olive oil.  Refrigerate until 30 minutes before the meal and then add the rest of the ingredients.  You may need to add an additional tablespoon of olive oil after it's been sitting.  Enjoy!

Print Recipe
Adapted from the Barefoot Contessa


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1 comment:

  1. I am going to try this today, but will have to cheat and use canned corn. Sad, I know - but can't find any on the cob!

    Definitely looking forward to having something cool!!!

    ReplyDelete