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This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.
Ingredients
- 4 ears fresh corn, shucked
- ½ cup finely diced red onion
- 2 ½ tablespoons red wine vinegar
- 2 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 tablespoons thinly sliced fresh basil leaves
Directions
Step 1
Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
Step 2
Remove kernels, cutting close to the cobs.
Step 3
Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
Cook’s Note:
This says to blanch the corn, but if you had leftover corn from the grill I think that would be yummy too, and in a pinch, you could use frozen or canned corn as well.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 5% |
| Sodium170mg | 7% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein2g | |
| Vitamin C6mg | 28% |
| Calcium9mg | 1% |
| Iron1mg | 3% |
| Potassium198mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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