This salad is so pretty and couldn’t be easier to make. Just imagine it in a big colorful bowl sitting on a checkered table cloth next to a platter full of grilled burgers and brats. That’s summer eating at its best!

Fresh Corn Salad

recipe from Ina Garten

I added heirloom cherry tomatoes to my fresh corn salad for a pop of taste and color.

Ingredients:

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

Directions:

  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

How easy is that? My son suggested diced avocado as an addition, my husband wanted to add black beans, my friend Barbara said jalapenos, and I’m thinking crumbled bacon would be excellent. Next time I’ll have to divide it into batches and test all four variations. Try using flavored oils and vinegars, smoked salt, and smoked peppercorns from some of our Market vendors as well.

With sweet corn in season and fresh basil too, this is quintessential Indiana summer goodness.