Fresh Corn Salad Thursday, July 17, 2014

Ingredients

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

Directions

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.

WVLT VOLUNTEER TV

6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Copyright © 2014 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.