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DELAWARE SUMMER CORN SALAD

There's more and more freshness arriving every day at New Castle County farmers markets, including one of Delaware's sweetest summer staples – fresh corn on the cob. This recipe is a stunning way to perk up a summer picnic, or give a sweet snap of freshness to your backyard BBQ.
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Prep Time 1 hour
Servings: 6
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears shucked corn (vendor: Reed's Produce)
  • ½ cup chopped red onion
  • 3 tbsp vinegar
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pinch sugar
  • ½ cup chopped fresh basil "chiffonade" the leaves

    (roll and cut into very thin ribbons)

Equipment

  • 1 Corn Peeler/Stripper

Method
 

  1. In a large pot of boiling, salted water, cook the corn for 3 minutes. Drain and place in a bowl of ice water.
  2. When corn is cool, cut the kernels off the cob. (TIP: For more flavor, gently scrape down the husked corn with the back of a knife. Add this "corn milk" to the mix.)
  3. Toss the corn in a large bowl with the red onion, vinegar, oil, salt, pepper and sugar. It's perfectly fine (and totally yummy) to leave some bigger chunks of corn intact.
  4. Just before serving, toss in the basil. (This last-minute touch boosts freshness -- herbs left in salads too long can get a little icky.)

Notes

Choose ears with full, plump kernels. Avoid ears with wilted or dry husks. Corn is best eaten right away. Can be stored in refrigerator still in husks for 1-2 days.
As a time-saver, you can leave the husks on and cook in the microwave: Trim stem end, place in microwave, and cook 4-5 minutes on high. The husks and silk now peel away easily.