Serving Size: 6-8
Ingredients (adapted from Ina Garten’s fresh corn salad recipe)
- 5 ears of corn, shucked
- 1/2 cup red onion, diced
- 3 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- handful of basil, chopped
Remove the husk of the corn.
Cook the corn for 5 minutes in a large stockpot of boiling salted water. Drain and immerse corn in ice water.
When corn is cooled, cut the kernels off the cob and add to a large serving bowl.
Toss the rest of the ingredients in the serving bowl. Add the basil last. Serve cold or at room temperature.