Featured Food: Corn


Corn Salad


4-5 Ears of corn, shucked
1/2 Cup small-diced red onion
3 Tbls apple cider vinegar
3 Tbls olive oil
1/2 Tsp kosher salt
1/2 Tsp freshly ground black pepper
1/2 Cup chopped fresh basil leaves


In a large pot of boiling salted water, cook the corn for about three minutes. 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.Toss the kernels in a large bowl with the red onion, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Serve cold or at room temperature.



Recipe by Rachel Crockett