SWEET CORN SALAD..
|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.