Fresh Corn Salad
By Amy Maltzan, adapted from Ina Garten
Makes 4-6 servings
5 ears of corn, shucked
1 small red onion, diced (about ½ cup)
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup fresh basil, thinly sliced
Bring a large pot of water to a boil, and add a few generous pinches of salt. Have ready a large bowl of ice water (to stop the corn from cooking when it’s done). Add the corn to the pot and cook for 3 minutes, then transfer to the bowl of ice water. When cool, cut the kernels off the cob into a large bowl.
Stir the red onion, vinegar, oil, salt and pepper into the corn kernels. Taste and adjust seasoning if necessary. Gently stir in basil right before serving.
This recipe is from our July/August 2015 issue., which also features this Peach Old Fashioned cocktail recipe.