When you find yourself with leftover corn on the cob, this Fresh Corn Salad is the perfect recipe. Of course, you can just cook the fresh corn as the recipe says and carry on, but I like to use this recipe to resurrect day-old corn from death aka the trash. It’s so fresh and delightful. I hope you love it!
Fresh Corn Salad
Course: SidesCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
10
minutesIngredients
5 ears corn, shucked
1/2 cup small diced red onion
3 Tbsp. cider vinegar
3 Tbsp. good olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup chiffonade fresh basil leaves
Directions
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (The Jersey Girl uses leftover corn on the cob from the night before.)
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Please note: This recipe may also be made with leftover corn on the cob from the night before.
