FRESH CORN AND BASIL SALAD
Fresh Corn and Basil Salad is super simple and fresh and light, ideal for summer entertaining. You can prepare the corn and onions ahead of time, but don’t add the basil until you’re ready to serve. You want this salad to look as fresh as it tastes.
CORN AND BASIL SALAD
Course: SaladsCuisine: AmericanDifficulty: EasyPrep time
15
minutesCooking time
5
minutesIngredients
4 ears of fresh corn or 1 16-ounce package frozen corn
1 small red onion, diced
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 cups basil leaves, chopped
Directions
- Prepare the corn
- If using frozen corn, thaw in a colander before using. If using fresh corn: Bring a large pot of water to boil. Add shucked ears of corn and boil for about 5 minutes. Drain, cool and slice corn from the cob.
- Make the salad
- Dice the red onion.
- Mix vinegar and olive oil together in a shaker or jar.
- Mix corn and red onion in a bowl. Pour in the vinegar dressing and stir.
- Roughly chop basil leaves, leaving a few out that are whole. Add the basil leaves to the salad and stir. Salt and pepper to taste. Garnish with reserved fresh basil leaves.
Notes
- You can prepare most of the salad ahead of time, but don’t add the basil until just before serving.
Looking for more salad recipes? Here are two refreshing salads I think you’ll love.
