This is an Ina Garten recipe I discovered on the internet. I didn’t change a thing, except reducing the ingredient amounts to accommodate just the two of us. I used two cobs of corn rather than 5 and altered the remaining ingredient amounts accordingly.
Now usually I mess with a recipe as I prepare it. Not this time. I immediately felt that the restrained number of ingredients in this dish was genius. And I sure as heck didn’t want to add an addition flavor that might detract from the delicious taste of the corn. As it turned out, the balance of flavors in this simple salad is absolutely perfect.
So I’m not going to expound on this dish any more than I already have. Well, except to say that once again Ina has proven what an exceptional cook can do with a few straightforward ingredients. This is simply the easiest and best corn salad I have ever tasted. Try it, you’ll like it! And thanks again Ina.
- 1 T. cider vinegar
- 1 T. extra virgin olive oil
- ¼ tsp. kosher salt
- freshly ground black pepper
- 2 – 3 ears cold cooked corn on the cob, depending on the size of your ears (not the ones on your head; the ones off a corn stalk)
- ¼ c. chopped red onion
- ¼ c. fresh basil chiffonade*
Whisk the vinegar, olive oil, salt, and pepper together in a salad bowl. Cut the kernels off the corn cobs and add to the dressing along with the onion. Stir in the basil and adjust seasoning. Serve immediately.
Please note: If you plan to make the salad ahead of time, don’t add the basil until just before you plan to serve.
Serve cold or at room temperature.
**Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the end of the tube with a sharp knife to produce fine strips.