Fresh Corn and Basil Salad
This time of year, we take every chance we get to enjoy the sweet bounty of summer corn. While we love celebrating this versatile summer veggie in all its forms, a fresh corn salad makes a perfect dish for picnics, back-to-school potlucks, or a BBQ. When cooking for a crowd, we love a dish that can be made entirely ahead of time. Make it in advance, refrigerate it in an airtight container, and let the flavors meld with each other while it sits.
Recipe inspiration from The Barefoot Contessa Cookbook.
Fresh Corn and Basil Salad
Ingredients
5 ears of corn, shucked
2 scallions, white and green parts, finely sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely torn fresh basil leaves
Instructions:
Bring a large pot of salted water to a boil. Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
Next, combine the kernels with the oil, vinegar, scallions, salt, and pepper in a large bowl. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary.