Ingredients: – 4 ears of fresh corn, husked – 1 pint cherry tomatoes, halved – 1/2 red onion, finely chopped – 1/4 cup fresh basil leaves, thinly sliced
– 2 tablespoons extra virgin olive oil – 1 tablespoon red wine vinegar – Salt and pepper to taste – Optional: crumbled feta cheese or grated Parmesan for garnish
Prepare the Corn: – Bring a large pot of water to a boil. Add the husked ears of corn and cook for about 3-5 minutes, until tender. Remove the corn from the pot and let it cool slightly.
Cut the Corn Kernels: – Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice off the kernels using a sharp knife.
Assemble the Salad: – In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, and thinly sliced basil leaves.
Make the Dressing: – In a small bowl, whisk together the extra virgin olive oil and red wine vinegar to create the dressing. Season with salt and pepper to taste.
Toss the Salad: – Pour the dressing over the corn and vegetable mixture in the bowl. Gently toss everything together until evenly coated with the dressing.
Chill and Serve: – Cover the bowl with plastic wrap and refrigerate the corn salad for at least 30 minutes to allow the flavors to meld.
Garnish (Optional): – Before serving, garnish the corn salad with crumbled feta cheese or grated Parmesan for an extra burst of flavor.
Enjoy: – Serve the fresh corn salad as a vibrant and refreshing side dish at summer barbecues, picnics, or alongside grilled meats or seafood.