Thursday, April 17, 2008

I'm craving Barefoot Contessa's Corn Salad!

5 ears 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 ground black pepper

1/2 cup chiffonade fresh basil leaves (directions follow)

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. (Yes, you can use leftover, cooked and cooled corn.)

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. Makes about 4 or 5 servings.
To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

1 comment:

Anonymous said...

This recipe sounds yummy. The only thing I would change is not salt the water when cooking the corn. It makes the corn tougher than if boiled in unsalted water. In fact, my grandmother said never boil corn. She said put corn in large pot with cold water. Just as it begins to boil, turn it off,cover and let sit for 20 min. Yummy perfect corn every time. Salt after its done, and butter of course! Enjoy!