Since local corn is back in season, corn salad is back on the menu here at StreamingGourmet. I can’t get enough of the stuff and even my kids like it. I’ve kept my corn salad simple. I like to let the vegetables speak for themselves (i.e., there’s no oil in my recipe). The key is to keep the corn crisp by boiling it for only three minutes and promptly removing it from the water. Fresh basil is the other key ingredient here. My entire kitchen smelled great while I was putting this salad together.
4 ears fresh corn, shucked
1/2 pint cherry tomatoes, sliced in half
1/2 small onion, diced finely
1 Tablespoon minced fresh basil
1 teaspoon salt
A few spritzes of fresh lemon juice
1. Bring a large stockpot of water to boil. Add corn and boil for 3 minutes. Remove corn from water and place on a platter to cool.
2. Dice the onion using a mandoline on the finest dice setting. On my mandoline, I put the onion in the safety holder, sliced it thinly then swiped through perpendicular to my slices.
3. Once the corn is cool, slice it off into a large bowl. Break up the slices into kernels gently, leaving some big chunks, but not too big. Add the tomatoes, onion, and basil and toss to distribute everything evenly. Add salt and lemon juice and toss again.
Served chilled or at room temperature.
from Around the Food Blogosphere
2. Chuck at Sunday Night Dinner wrote a post last year called Spicy Fresh Corn Salad – A Taste of Yellow 2008 – The post was in support of the Lance Armstrong Foundation and features a simple corn salad with a spicy Thai chili pepper kick.