Corn Salad

Spicy Fresh Corn Salad

SND Note: To cut the kernels off the cob, lay it flat on a cutting board and cut down in a slightly circular motion. The vertical method causes corn to fly around and makes a mess. After removing the kernels, now stand the cob vertically and cut down to remove any missed corn.

Ingredients

6 ears of corn, shucked

3/4 cup red onion (1/2 onion), small-diced

3 tablespoons cider vinegar

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-2 Thai chili peppers or favorite hot pepper, minced (optional)

3/4 cup fresh basil leaves, julienned

Directions

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

2. In a large bowl, whisk together vinegar, olive oil, salt and pepper. Stir in corn kernels, red onions and chili peppers (if using) evenly. Just before serving, mix in the fresh basil. Adjust seasonings to taste and serve cold or at room temperature.

Makes 4-6 servings