Fresh Corn Salad

Ann Vickers, Auberge le Vieux Presbytère Inn, Bouctouche, NB
inspired by “Barefoot Contessa”
Local ingredients at the Bouctouche Farmers’ Market:
fresh corn from Michaud Farm (Bouctouche), cider vinegar from Marcel Goguen Farm (Cocagne) and basil from various farms

Ingredients

5 ears of corn
1/2 cup diced red onion
3 Tbsp. cider vinegar
3 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 cup chiffonade of fresh basil *

* chiffonade of basil: stack, roll, slice.

Stack the leaves on top of each other, gently roll them into a cigar and then use a sharp knife to slice them into thin ribbons. Nothing more than that!

Preparation

In large pot of salted water, cook corn for 3 minutes (just until starchiness is gone).

Drain and put in ice water to stop cooking. When cool, cut the kernels off the cob.

Toss the kernels in a bowl with everything EXCEPT the basil. Just before serving, add basil and adjust seasonings.

Serve cold or room temperature.


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