Monday, October 3, 2016

Fresh Sweet Corn Salad

Yields about 6 cups salad (3/4 cup per serving) 1 yellow, ½ blue, ½ green

4 ears fresh corn, husks and silk removed
1 10oz clamshell grape tomatoes (about 2 cups)
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1 1/2 tablespoons Olive Oil
2 1/2 tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese (reduced fat is fine)

Bring a large pot of water to a boil.  Add corn and return to a boil, cooking for about 5 minutes.  Note that very fresh corn will cook quickly (5 minutes or less) and corn that is a few days old will take a little longer (6-8 minutes).  To avoid tough corn, never exceed 8 minutes.  When corn is done boiling, immediately plunge in a bowl of ice water for a few minutes to stop cooking.

Use a sharp knife to remove corn kernels from cobs and place corn in a mixing bowl.   Cut tomatoes in half and add them to the bowl along with the green onions and basil.  Add olive oil, vinegar, salt, pepper, and toss to coat.  Add feta and very gently toss salad to distribute cheese.  Cover bowl and refrigerate for at least an hour or two, but for best results, 4-6 hours or overnight.

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