Corn & Basil Salad
Corn and grape tomatoes are tossed with an apple cider vinaigrette and finished with lots of fresh basil - the perfect summer side dish.
Servings: 5
Ingredients
- 5 ears of corn shucked clean
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup julienned fresh basil leaves
- 1 cup halved grape tomatoes (optional)
Instructions
- 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.
- Mix together in small bowl vinegar, olive oil, salt, and pepper.
- Gently combine kernels (and tomatoes, if using) with the vinaigrette.
- Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.