I love the taste of fresh corn, but I don’t always want my corn slathered with butter. This is a quick and delicious recipe that’s always a hit.
Ingredients
Six ears of corn, husked with silks removed
1/4 cup diced scallions (1-1/2 cup small scallions)
2 cups halved cherry tomatoes
1-1/2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped fresh basil leaves
Directions
In a large pot of boiling water, cook the corn for 3 to 5 minutes. Drain and immerse in ice water to stop the cooking. When the corn has cooled, cut the kernels off the cob, as close to the cob as possible.
In a large bowl, combine the cherry tomatoes, red onions, vinegar, olive oil, salt, and pepper. Then add the kernels to bowl. Before serving the salad, garnish the salad with fresh basil. Serve at room temperature.
Photo Source: Darwin Bell on flickr (cc)
