For those watching their diet before hitting the beach or for a cool and fresh dish to go with their barbequed burger, try making the East Hampton Corn Salad! It has the perfect crunch and punch of tang! It’s easy to prepare and guaranteed to please the crowds.
This is a refurbished Ina Garten recipe.
- 5 ears of shucked corn
- 1/2 cup small-diced red onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
- 1 red pepper, sliced and diced
In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and immerse it in ice water to stop the cooking and for a beautiful color. When the corn is cool, cut the kernels off the cob.
Toss the kernels in a large bowl with the red onions, red pepper, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Serving cold is better though .
To julienne the basil, stack basil leaves on top of each other and roll it tightly… like you’re rolling a cigar. Then chop!