Description
Ina Garten’s Fresh Corn Salad celebrates summer’s sweetest harvest with crisp corn kernels dancing alongside red onions and fresh basil. Zesty lemon dressing and creamy feta cheese elevate this simple side dish, inviting you to savor the pure essence of seasonal ingredients.
Ingredients
Scale
Main Ingredients:
- 5 ears corn, shucked
- 75 grams (½ cup) small-diced red onion (1 small onion)
Fresh Herbs:
- 10 grams (½ cup loosely packed) fresh basil, chiffonade
Dressing and Seasonings:
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a spacious pot filled with generously salted water to a rolling boil over high heat. Carefully submerge the fresh corn ears and allow them to simmer for precisely 3 minutes until they reach a crisp-tender consistency.
- Immediately drain the corn and plunge into an ice bath to halt the cooking process and maintain its vibrant color and crispness.
- Once the corn has completely cooled, position an ear vertically on a cutting board and use a sharp chef’s knife to expertly slice the kernels away from the cob, angling the blade to capture maximum kernel content.
- Transfer the liberated corn kernels into a generous mixing bowl, creating a bright foundation for the salad.
- Finely dice the red onion into delicate, uniform pieces to ensure balanced flavor distribution throughout the dish.
- Drizzle cider vinegar and extra virgin olive oil over the corn and onion mixture, seasoning with kosher salt and freshly ground black pepper to elevate the ingredients’ natural flavors.
- Gently toss all components until thoroughly combined, allowing the vinaigrette to coat each kernel evenly.
- Moments before serving, chop fresh basil leaves and sprinkle them across the salad, providing a fragrant herbal note.
- Perform a final taste test, adjusting seasonings as needed to achieve a harmonious flavor profile. Serve chilled or at ambient temperature for optimal enjoyment.
Notes
- Chill corn quickly after boiling to lock in its vibrant texture and prevent overcooking, ensuring a crisp and bright salad.
- Select the sweetest summer corn from local farmers’ markets or roadside stands for maximum flavor and freshness.
- Slice basil leaves using a delicate chiffonade technique to release their aromatic oils and distribute them evenly throughout the salad.
- Customize the vinegar’s tanginess by tasting and adjusting the amount, allowing the acid to enhance the corn’s natural sweetness.
- Sprinkle salt and scatter fresh basil at the last moment to preserve their bold, just-picked essence and prevent wilting.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 239
- Sugar: 6g
- Sodium: 22mg
- Fat: 13g
- Saturated Fat: 1.8g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg