Fresh Corn Salad

Gail Cannon From The Barefoot Contessa Cookbook by Ina Garten, 1999.

Serves 4-6

5 ears corn, shucked*

1/2 cup small-diced red onion (1 small onion)

1 pint cherry tomatoes, halved and seeded

3 Tablespoons cider vinegar

3 Tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup chiffonade fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn 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.

Toss the kernels in a large bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasoning and serve cold at room temperature.

*Don't substitute frozen corn; it doesn't have the texture or flavor you want in a fresh salad.

Substitute and add other vegetables to the corn, such as zucchini, edamame beans, or red peppers. Black beans are another nice addition.