Ingredients:
5 ears of corn
½ cup finely diced red onion
3 tablespoons apple cider vinegar
3 tablespoons high-quality olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh basil, cut into thin ribbons
Optional: Crumbled goat cheese for added creaminess
Instructions:
1. Cook the Corn
Husk the corn and place the ears into a large pot of boiling salted water.
Boil for about 3 minutes, just until the starchiness is cooked out.
Drain and immediately submerge the corn in an ice bath to halt the cooking.
2. Prepare the Kernels
Once cooled, slice the kernels off the cob and transfer them to a large mixing bowl.
3. Combine the Ingredients
Add the diced red onion to the corn.
Drizzle in the apple cider vinegar and olive oil.
Season with kosher salt and freshly ground black pepper to your preference.
Stir in the fresh basil ribbons and gently toss everything together.
4. Optional Touch
For a richer texture, crumble in some goat cheese just before serving.
5. Serve and Enjoy
This salad is delicious served either chilled or at room temperature. It makes a vibrant, crowd-pleasing side for barbecues and gatherings.