Ingredients
- 5 ears of corn (white is best), lightly blanched and removed from cobs
- 1/2 cup diced red onion
- 1/2 cup fresh basil, chiffonade
- 3 tablespoons organic, unfiltered apple cider vinegar (Bragg’s is top-notch.)
- 3 tablespoons cold-pressed extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
Preparation
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1.
Preparation
Toss everything together in a bowl and chill at least an hour before serving.
Corn Salad
Chiffonade is a technique in which herbs such as basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. You’ll use this technique to prepare the basil for this recipe. Yum!
DifficultyEasy
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