Sabtu, 02 Juni 2018
 |
| Summer Corn Salad |
This summer corn salad is extremely adaptable and completely addictive. Add it to your summer side dish menu. You will not be disappointed!
This salad is very adaptable – you can increase the corn, add a few cloves of finely minced garlic, flat leaf parsley, and/or julienned baby spinach (in place of the basil). The corn could also be grilled to turn this simple salad into a grilled version (yum!).
INGREDIENTS:
- 6 ears of corn, shucked
- 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/chiffonaded fresh basil leaves
DIRECTIONS:
Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Visit Summer Corn Salad @ melskitchencafe.com for complete direction.