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Jamie Stolper

If you love fresh sweet corn, but tire of eating it every night off the cob, here is a nice way to have the wonderful taste of fresh corn in a dish that is easy to make, easy to serve, and easy to eat.  My husband loves this, and noshes on it whenever he sees it in the fridge!


3 ears of fresh sweet corn, shucked
1/4 cup diced red onion
1 1/2 tablespoons vinegar (cider or white)
1 1/2 tablespooons olive oil
1/4 teaspoon salt
4 grinds of fresh black pepper
1/4 cup julienned fresh basil leaves

Bring an inch of water to a boil in a large pot.  Put the corn in the pot, bring the water back to a boil, and cover.  Steam the corn for 3 minutes, drain out the hot water, and fill the pot with enough ice cold water to stop the cooking and cool the ears.  When they are cool, dry them off and cut the kernels off the cob.  [To do this, cut a small tip from the narrower end of the ear so that it is flat.  Place this end down on a clean dish towel.  Hold the wider end on top with one hand and scrape a very sharp knife down the sides of the corn, cutting close to the cob.  The kernels may scatter, but just gather them all up!  You can save the cobs to flavor a soup base - see
Sweet Corn, Tomato and Basil Broth and Fresh Corn Chowder.)

Toss the kernels in a bowl with the red onions, vinegar, olive oil, salt, and pepper.  Just before serving, add the fresh basil.  (Of course, check for taste and add more seasonings if you like.)

This is best served within a few hours, but will keep in the fridge for a day or two.  Serve the salad cold or at room temperature.

Jamie Stolper is the Food Editor of ShalomBoston.com

Fresh Corn Salad with Basil


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