Ingredients
6
6 servings
- •4 ears fresh corn, shucked
- •½ cup finely diced red onion
- •2 ½ tablespoons red wine vinegar
- •2 ½ tablespoons olive oil
- •½ teaspoon kosher salt
- •½ teaspoon ground black pepper
- •5 tablespoons thinly sliced fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
- Remove kernels, cutting close to the cobs.
- Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
Nutritional Facts
Per 6 servings
- Calories: 110
- Carbohydrate: 13g
- Fat: 6g
- Fiber: 2g
- Protein: 2g
- Sugar: 3g
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