This summer I wanted to break away from the typical summer side dishes – macaroni salad and potato salad – and make something different, something delicious, something my eaters will remember for summers to come.
- It was delicious.
- It was easy and didn’t take long to make.
- It was pretty.
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
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 sweetness of the corn was a perfect match for the tartness of the vinegar. And it was such a delightful change from the typical summer salads. Try it. I’m pretty sure you’ll like it.
Full recipe disclosure: I didn’t add the fresh basil even though I have a flourishing pot of it growing on my windowsill. I couldn’t quite imagine basil in this time. Next time.