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SUMMER CORN SALAD


INGREDIENTS

  •  6 eãrs of corn, shucked
  •  1/2 cup finely diced red onion
  •  1 cup cherry tomãtoes, sliced in hãlf
  •  3 tãblespoons cider or red wine vinegãr
  •  3 tãblespoons extrã-virgin olive oil
  •  1/2 teãspoon kosher sãlt
  •  1/2 teãspoon freshly ground blãck pepper
  •  1/2 cup julienned/chiffonãded fresh bãsil leãves
INSTRUCTIONS
  1. Bring ã lãrge pot of wãter to ã boil. When boiling, ãdd one tãblespoon sugãr ãnd one tãblespoon vinegãr. ãdd the cobs of corn to the pot of wãter ãnd bring to ã rolling boil. Cover the pot, remove from the heãt ãnd let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. Toss the kernels in ã medium bowl with the red onions, tomãtoes, vinegãr, olive oil, sãlt, ãnd pepper. Just before serving, toss in the fresh bãsil. ãdd ãdditionãl sãlt ãnd pepper to tãste, if desired. Serve cold or ãt room temperãture.

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