July 11, 2016
Fresh Corn Salad for a Summer Day
Shuck 6 ears of corn and cook them, very briefly, for about 2 minutes in boiling water. Remove, allow to cool slightly, and cut kernels off the cob.
Cut half a sweet onion into fine dice. Toss the onion into the corn along with a pint of cherry tomatoes that you’ve cut in half. Mix in three tablespoons of good olive oil and three tablespoons of red wine vinegar. Add salt and pepper to taste. Allow to sit for a bit, so the flavors become acquainted with one another.
Just before serving toss in a half cup of grated parmesan cheese and some freshly snipped basil.
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