Sunday, July 1, 2012

Summer Corn Salad

6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Pre-heat oven to 375 degrees.
Place ear of corn in oven for 30 minutes. 
When the corn is cool, shuck the corn and cut the kernels off the cob.
Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 
Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 
Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

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