Fresh Corn Salad Thursday, July 17, 2014


6 ears of corn, shucked
1 small purple onion, diced
4 tablespoons cider vinegar
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup fresh basil


In heavily salted water, cook the corn for 3-4 minutes. Drain.
Cut kernals off the cob, making sure to scrape the cobs for the corn 'milk'.
In a large bowl, toss the corn with red onion, vinegar, olive oil, salt and pepper. Add fresh basil just before serving. Taste and adjust for salt and pepper.


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