Fresh Corn Salad Recipe
Adapted from Ina Garten - The Barefoot Contessa
Servings: 4
Calories: 200kcal
Video
Ingredients
- 5 ears of corn husks removed
- ½ cup diced red onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil extra-virgin
- Salt and pepper to taste
- 4-5 large fresh basil leaves julienned
Instructions
- Bring a large pan of salted water to boil, add the ears of corn and cook for 3 minutes.5 ears of corn
- Remove and immerse in ice water to stop the cooking process.
- Once cool, cut the kernels from each ear and place in a medium bowl.
- Mix vinegar and oil with some salt and pepper, then pour over the corn and toss to combine.3 tablespoons apple cider vinegar, 3 tablespoons olive oil, Salt and pepper
- Add onions and stir.½ cup diced red onion
- Just before serving, add the basil and taste to adjust seasoning. Can be served cold or at room temperature.4-5 large fresh basil leaves
Nutrition
Calories: 200kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 333mg | Fiber: 3g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.