Savoring Summer With Fresh Corn And Basil Salad

Tagged in: Recipes
Savoring Summer With Fresh Corn And Basil Salad

This time of year, we seize every opportunity to indulge in the sweet bounty of summer corn. Whether grilled, steamed, or served fresh, this versatile vegetable shines in a refreshing corn salad—a perfect addition to picnics, back-to-school potlucks, or BBQ gatherings. What's more delightful than a dish that can be prepared entirely ahead of time? Make it in advance, refrigerate it in an airtight container, and let the flavors meld beautifully.

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:

  1. Bring a large pot of salted water to a boil. Boil the corn until tender-crisp, about 3 to 4 minutes. Be careful not to overcook. Drain the corn and immediately immerse it in very cold water to halt the cooking process.

  2. Place the cooled corn on a clean dish towel set over a cutting board. Using a serrated knife, carefully cut the kernels off the cobs. The dish towel helps to absorb excess moisture and prevents the kernels from scattering.

  3. In a large bowl, combine the corn kernels with olive oil, white wine vinegar, scallions, salt, and pepper. Mix well to coat the corn evenly. Cover and refrigerate until ready to serve.

  4. Just before serving, toss in the torn basil leaves. Taste and adjust seasoning if needed.

 

Enjoy this vibrant and flavorful corn salad that captures the essence of summer in every bite. Whether enjoyed as a side dish or a light main course, it's sure to be a hit at any gathering.