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  Ears of sweet corn 5 (husked and silk removed)
  Diced red onion 1⁄2 Cup (8 tbs) (diced into small size)
  Cider vinegar 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Coarse salt/Sea salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon (grounded coarsely)
  Chile pepper To Taste
  Chiffonade basil 1⁄2 Cup (8 tbs) (fresh)

You don't want to over bear the flavor of the fresh corn - just enough to enhance the flavor.

* To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately ½ before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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