Summer corn salad
In this salad LOCAL Life publisher Lori Goodridge-Cribb pairs locally grown corn with ripe tomatoes, red onion and fresh basil for a bowl built around summer’s bounty. A light dressing of basil-infused olive oil and white balsamic vinegar enhances its natural flavors, and when served with dinners hot off the grill, it’s a refreshing, colorful side that’s as beautiful as it is delicious.
Ingredients
- 8 ears sweet corn
- 1/2 red onion thinly sliced
- 2 cups grape tomatoes halved
- 1 bunch fresh basil chopped
- 3 tablespoons basil extra virgin olive oil from Hilton Head Olive Oils & Balsamics
- 3 tablespoons lemon cucumber white balsamic vinegar from Hilton Head Olive Oils & Balsamics
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add corn and cook for 3 minutes. Immediately place in an ice bath to stop the cooking process.
- Cut corn off the cob. Slice red onion, tomatoes and basil. Mix together in a large bowl.
- Dress with olive oil, vinegar, salt and pepper to taste. Lori recommends serving with rosé from Rollers Wine & Spirits.
Video
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