Delivery items: corn, basil, red onions
Nothing says summer to me more than fresh corn. Growing up, we would have fresh corn on the cob every weekend. The only thing more fun than eating it was arguing with my little sister about whose turn it was to shuck it! Isn’t it funny how the things we fought about as kids took longer to fight about than to actually do? Anyway, as an adult (who occasionally acts like a kid, especially around my siblings), I realize that shucking two ears of corn takes a grand total of about 2 minutes. Max. I mean, it didn’t involve my sister and me flinging corn husks at each other, so I guess that cuts down on time too.
This recipe is light and sweet and refreshing-all of the things that summer is too! Not only that, but it also is a source of fiber, with about 3g per cup. This salad is incredibly easy to make as well and would be a lovely addition to a barbecue!
Just prepare and cut your corn off the cob:
Toss in the rest of the ingredients:
And voila!! Put a little basil on the plate if you’re feeling fancy!
Basil Corn Salad
2 ears of fresh corn
¼ c. red onion, chopped small
¼ c. fresh basil, julienned
salt and pepper, to taste
1 Tbsp apple cider vinegar
1 Tbsp olive oil
- Husk your corn and prepare according to your taste (here is a SUPER easy video of a way to cook it in the microwave). I put mine in boiling water for 4 minutes, then tossed it in an ice bath to let it cool. Once cooled, cut the kernels off of the cob.
- Mix all other ingredients together, season with salt and pepper, and serve! If you aren’t going to serve immediately, wait until just before serving to add in the basil to ensure it looks and tastes fresh.