Fresh corn salad
Savor the flavors of summer with this delightful fresh corn salad bursting with vibrant colors and crisp textures. Perfect for a light and refreshing meal.
Ingredients:
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions:
- Cook the corn in a pot of boiling salted water for about 3 minutes until the starchiness disappears. Then, drain the corn and submerge it in ice water to halt the cooking process and preserve its color. After the corn has cooled down, cut off the kernels from the cob by slicing closely to the cob.
- Combine the kernels with the red onions, vinegar, olive oil, salt, and pepper in a spacious bowl. Right before serving, mix in the freshly chopped basil. Adjust the seasonings according to your preference and serve the dish chilled or at room temperature.
Summary:
- Calories: 1023 kcal
- Fat: 46 g
- Protein: 22 g
- Carbs: 157 g
- Potassium: 2058 mg
- Magnesium: 221 mg