Side Dishes, Vegetable
6 ears fresh sweet corn
1 small red onion diced
3 Tbsp cider vinegar
3 Tbsp good EVOO
1/2 tsp kosher or coarse seasalt
1/2 tsp freshly grated black pepper
1/2 cup fresh basil chiffonade
In a large pot of boiling salted water cook the corn for 3 minutes, just until the starchiness is gone.
Drain & immerse it in ice water to stop the cooking and to set the color.
When cool, cut the kernels off the cob, cutting close to the cob.
Toss he corn in a large bowl with onions, vinegar, EVOO, salt & pepper.
Just before serving, toss in the fresh basil.
Serve cold or at room temperature.
P.E.O. Meet & Eat at Lynda Spire’s farm - July 2018