Description
A refreshing and vibrant salad that celebrates the sweet flavor of fresh corn, complemented by the crunch of red onion and the aromatic touch of basil. Perfect for summer barbecues or as a side dish for any meal!
Ingredients
Scale
- 5 ears of corn, shucked
- 1 small red onion, diced
- 3 tablespoons cider vinegar
- 3 tablespoons good quality olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 25 grams julienned fresh basil leaves
Instructions
- Shuck the corn and remove the kernels from the cobs.
- In a large bowl, combine the corn kernels and diced red onion.
- In a separate small bowl, whisk together the cider vinegar, olive oil, salt, and black pepper.
- Pour the dressing over the corn and onion mixture.
- Add the julienned basil leaves and toss everything together until well combined.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- This salad can be made a few hours in advance; just keep it refrigerated until serving.
- Feel free to add other ingredients like cherry tomatoes or avocado for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ina Garten's Corn Salad, Corn Salad, Salad recipe