Best Ever Fresh Sweetcorn Salad Food

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

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
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

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.
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.

BEST EVER FRESH SWEETCORN SALAD

Best Ever Fresh Sweetcorn Salad image

Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.

Provided by Kiwi Kathy

Categories Corn

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

5 ears corn, shucked
1/2 cup red onion, small-diced
1/2 cup roasted red pepper, small-diced (roast your own or use store-bought for convenience)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1/2 teaspoon salt, kosher
1/2 teaspoon black pepper, freshly ground
1/2 cup fresh basil leaf, chiffonade (thinly sliced)

Steps:

Fill a large pot with salted water and bring to a boil.
Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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.
Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
Taste for seasonings and serve cold or at room temperature.

Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7

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