Corn Salad with Basil

This comes from Ina Garten.  Simple, but so flavorful is this salad.

Ingredients:

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt (optional)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

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 it 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. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.  If making ahead, toss in the basil at the last minute.

Serves: 6 – 8

Fresh Corn Tomato Sald

This recipe is quick and easy and really good for a summer salad.  It comes from the Food Network.

Ingredients

• 3 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil 
• 6 ears fresh corn
• 2 cups red or orange grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into small cubes
• 1 bunch scallions (white and green), thinly sliced
• 1 1/2 cups fresh basil leaves

Directions

1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat.
3. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

Serves:  6-8

CORN ON THE COB

CORN ON THE COB

Leanne eats more corn than anyone in the family.

6 to 8                fresh ears of sweet corn

Shuck the corn by removing the leaves and fine silk from the ear.

Bring a large pot of water to a rapid boil.  Add the ears of corn.  Return to water to a boil and boil for 3 minutes.

Remove corn from the water and serve immediately with lots of butter.

Yield:  4 servings.