SWEET CORN SALAD.. Recipe
Summary
Prepration Time20 MinutesCooking Time10 Minutes
Difficulty LevelVery EasyHealth IndexHealthy++
Ingredients
5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chile pepper, to taste*
1/2 cup chiffonade fresh basil leaves
How to make SWEET CORN SALAD..
You don't want to over bear the flavor of the fresh corn - just enough to enhance the flavor.* To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately ½ before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Leave a Comment
SWEET CORN SALAD..
Spicy Potatoes Creamy Maple Fudge Broccoli Tuna Casserole Jugged Hare Rabbit Venison Or Pigeons Coconut Cookies Wilted Lettuce Orange Salad Oven Fried Pork Chops Giant Potato Carrot Pancake Cheese Topped Green Beans Sweet & Sour Pork Loin Grilled Regular Mushrooms With Sherry Italian Style Roasted Peppers Bacon And Two Onion Cheesecake Flaky Ham Puffs Homestead Succotash Almond Pate Carragreen Peppermint Cream Creole Frosting Ratatouille Crusty Dinner Rolls
