This salad features blanched fresh corn, tossed with red onion, fresh basil, and a light vinaigrette of olive oil and vinegar. It’s slightly tangy, naturally sweet, and gets better as it chills. Ina keeps it simple, allowing the ingredients to shine.
5 ears of fresh corn, husked
½ cup small-diced red onion
3 tablespoons apple cider vinegar
3 tablespoons good olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup chopped fresh basil leaves
Bring a large pot of water to a boil. Add the corn and cook uncovered for 3–4 minutes until just tender but still crisp. Do not overcook.
Drain the corn and immerse it in cold water to stop the cooking. Once cool, cut the kernels off the cob by standing each ear upright and slicing downward.
In a large bowl, toss the corn kernels with the red onion, vinegar, olive oil, salt, and pepper. Mix well.
Just before serving, fold in the chopped basil. Serve cold or at room temperature.
Find it online: https://inagartencooks.com/barefoot-contessa-fresh-corn-salad/