Corn Salad

This recipe is courtesy of Ina Garten, who hosts the cooking show
Barefoot Contessa on the Food Network.
You will need:
- - 5 ears corn, shucked
- - 1/2 cup red onion, diced
- - 3 Tablespoons cider vinegar
- - 3 Tablespoons olive oil
- - 1/2 teaspoon salt (kosher)
- - 1/2 teaspoon fresh ground black pepper
- - 1/2 cup julienne fresh Basil leaves
Preparation:
- 1. Boil salted water in a large pot
- 2. Cook corn for 3 minutes, just until the starchiness is just gone
- 3. Drain and immerse it in ice water to stop the cooking and to set the color
- 4. When corn is cool, cut kernels off cob
- 5. Toss kernels in a large bowl with red onion, vinegar, olive oil, salt and pepper
- 6. Just before serving, toss in fresh basil
- 7. Serve cold
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