This, I believe, is an Ina Garten (Barefoot Contessa) recipe that my friend Rebecca shared with me years ago. It's one of those yummy ways to use the fresh corn that's so readily available this time of year. Enjoy!
5 ears corn, shucked
1/2 c. small-diced red onion (1 small onion)
3 TBsp. cider vinegar
3 TBsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. fresh basil leaves (I use about 2 TBsp. dried if I don't have fresh, and mix it in right away)
1/2 c. small-diced red onion (1 small onion)
3 TBsp. cider vinegar
3 TBsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. fresh basil leaves (I use about 2 TBsp. dried if I don't have fresh, and mix it in right away)
1. If you don't already have freezer corn, bring a large pot of water to a boil, add salt, and cook the corn for 3 minutes. Drain and immerse it in ice water to stop the cooking and set the color. When corn is cool, cut the kernels off, cutting close to the cob.
2. Toss the corn with all the other ingredients. (If using fresh basil, add that just before serving.)
Serve cold or at room temperature. Makes 4-6 servings.
3 comments:
You already know I love this recipe! too bad we can't get any of your mom's yummy corn over here! Enjoy it for us!
I remember I had that the first time we ever visited Care Group (it was a social at the Stykers). I remember it being good and have the recipe, but have never made it!
Actually, you inspired me to make this as a side dish for our Care Group social tonight! We'll think of you guys as we eat it! ;)
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