Fresh Corn Salad
Adapted from Ina Garten - The Barefoot Contessa
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 200kcal
Author: Sula
- 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
Bring a large pan of salted water to boil, add the ears of corn and cook for 3 minutes.
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.
Add onions and stir.
Just before serving, add the basil and taste to adjust seasoning. Can be served cold or at room temperature.
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.