Ingredients:
- 5 ears of sweet corn, husked and silk removed
- ½ cup small-diced red onion
- 2 tablespoons cider vinegar
- 1 tablespoon White Balsamic Vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- ½ teaspoon coarse salt or sea salt
- ½ teaspoon coarsely-ground black pepper
- Chile pepper, to taste
- ½ cup chiffonade fresh basil leaves (instructions below)
Instructions:
Prepare Chiffonade
- Stack basil leaves
- Cut across the stack to make small “ribbons”
Prepare Corn
- Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board
- Cut off the stem end to give a flat base
- Hold the ear, tip end up, then cut downward, removing a few rows at a time
Cook Corn
- In a large pot, partially filled with water, bring water to a rolling boil
- Add the corn kernels to the boiling water
- Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink
- Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly
Prepare Salad
- In a large bowl, gently combine corn kernels, red onions, vinegar, Extravagonzo Roasted Garlic Culinary Oil, salt, and pepper
- Adjust seasonings to taste
- Refrigerate the salad until approximately ½ hour before serving
- Just before serving, toss in the fresh basil
- Taste for seasonings and serve cold or at room temperature
