Fresh Corn Salad

My friend Nancy directed me to the Barefoot Contessa's Fresh Corn Salad and it changed my life.  It is soooo good and it's soooo cheap. The perfect Summer side dish.  But you HAVE TO  use fresh corn.  Don't bother making it with frozen corn.

I have a love/hate relationship with red onions so I always soak them in cold water before using them, just to get some of the bite out.

Ina Garten's Fresh Corn Salad

Ingredients

• 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

Directions

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.


My note: Let the dish sit in the fridge for at least an hour or two, otherwise the cider vinegar is too strong.