Thursday, June 26, 2008

Corn Salad w/ Basil

I made this yesterday to go with grilled flank steak. I wanted to make Miss Debbie's corn salad, but I didn't have cilantro. This turned out to be delicious. All amounts are approximate. I used the rice wine vinegar because it is mild & somewhat sweet. If you don't have it, substitute another white vinegar & add a pinch of sugar.

If you want to make this in advance, chop & add the basil just before serving. It will turn dark if added in advance. This doesn't affect the flavor, just the appearance.

3 ears of corn (or a defrosted bag of frozen corn)
1 cup of grape tomatoes, halved
1/4 cup purple or vidalia onion, chopped fine
handful of fresh basil, chopped
handful of fresh chives, chopped (optional)
1-2 tsp rice wine vinegar
1 + tbl extra virgin olive oil
salt to taste

Shuck & wash the corn and cut it from the cob. (Stand the cob upright on a cutting board & slice down the sides with your knife.) Mix everything together, taste & correct seasonings.

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