Corn-Off-The-Cob Salad
By: Emily Heston
Published: Wednesday, June 30, 2010 - 1:38pm

Ingredients




2 tablespoons olive oil
6 ears of corn, boiled and cooled, kernels cut from cob (to boil corn, see note below)
1/2 red onion, medium chop
1 medium ripe tomato, chopped
 cup of basil, chopped

Preparation

1 Boiling corn: To keep the sweet, fresh flavor of corn, keep cooking to a minimum. Once the corn is shucked, place it in a pan of cold water. Turn the heat up to medium high. As soon as the water begins to boil, turn off the heat and remove the corn from the water. 2 Warm olive oil in a skillet.   Add onions and sauté until they are just soft. 3 Add tomato and sauté until soft. 4 Add corn and basil to the pan.  Toss the ingredients together until they are well mixed and the corn is warmed through. 5 Add salt and pepper to taste.  6 This can be made the night before and stored in the refrigerator over night.

About


The taste of sweet corn and basil are two of the quinessental flavors of summer.  This simple salad looks casual, but the flavor is quite elegant.  The corn and basil are perfectly complemented with the caramelized sweetness of sautéed onions and tomatoes.  Warm, cold or at room temperature, this is a splendid side dish to serve with any summer meal.