Fresh Corn Salad (4-6 servings)

The fresh corn salad is from the Barefoot Contessa Cookbook.

5 ears of corn, shucked
1/2 cup small diced red onion
3 tbsp cider vinegar
3 tbs good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 cup julienned basil leaves or use chopped chives

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.

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.

Beatrice’s notes: The first time I made the salad, I cut the kernels off the cob and then sauted in a pan.  The second time I grilled the corn instead of boiling, then cut the kernels off the cob.  Both were good but I liked the grilled flavour better.  The second time I made the salad I added diced red pepper and substituted chives for the basil.  I liked this better than basil.  I think thyme would also be good.

DMV notes: I used two ears of corn, cooked for 3-4 min, cooled kernels removed. Divided other ingredients by 1/3. Used chives. Very quick, easy and TASTY.