Corn Salad
You know who the real winner of the Fried Chicken Face Off, was? The CORN SALAD. I wanted to make ‘light’ side dishes so as not to compete with the greaz-i-ness of the fried chicken. This corn salad was perfection. Adapted from an Ina Garten
ingredients:
4 cups of cooked corn (cut off the cob)
1/2 cup red onion, diced small
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
In a small bowl combine the cider vinegar, olive oil, salt, pepper and basil. Whisk to combine.
In a large bowl toss the corn and red onions with the dressing.
That’s it? YES THAT’S IT. So simple, you won’t believe how great this tastes.
This corn salad does sound like perfection!
I love this recipe! It’s great with grilled corn, too.
I am so ready for corn season. People think I’m weird for eating sweet corn straight from the can–maybe if I dress it up like this it will be more socially acceptable
call me crazy but how long do you cook the corn for? thanks!
@Karen
You don’t cook the corn. I mean – it’s already cooked. You can roast it (recipe, here) or just use frozen niblets, thawed.