Corn was domesticated in Mexico 10,000 years ago. Native Americans taught the colonists how to grow corn in the 1600s. Corn is the most important crop in the United States and has become a staple of the American diet. Corn-inspired recipes, beyond corn on the cob, are especially in the Midwest, where most of the nation's corn is grown. Crunchy and flavorful, this recipe shines when using fresh corn in season. Basil and vinegar lend lively flavors to this simple combination, which goes well with most main courses. Corn salad is versatile; some recipes add tomato, avocado, or jalapeño. Dressings may be creamy or vinegar based. Fresh herbs, from cilantro to dill, add even more flavor.
Recipe Servings: 4
Ingredients
- 5 ears of sweet corn, shucked
- ½ cup small-diced red onion
- 3 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup julienned fresh basil leaves
Directions
- Bring a large pot of salted water to a boil.
- Add corn, cooking 3 minutes until starchiness is gone.
- Drain corn and place it in a bowl of ice water until cooled to stop the cooking process.
- Cut the kernels off the cobs, cutting close to the cobs.
- Toss kernels in a large bowl with onion, vinegar, olive oil, salt, and pepper.
- Sprinkle with fresh basil, tossing to combine, just before serving.
- Serve at room temperature or chilled.
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