Fresh boiled corn salad

Votes: 18

Time: 13 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Calories 149, total fat 8 G., saturated fats G., proteins 3 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.

Light and refreshing, this super simple and delicious corn salad with onions and basil, dressed with apple cider vinegar and olive oil, is perfect as an appetizer on a hot summer day. You'll love the combination of corn, fresh basil leaves, and apple cider vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 ears of corn, hulled
1/2 cup finely diced red onion (1 small onion)
3 tablespoons of apple cider vinegar
3 tbsp. l. olive oil
1/2 teaspoon coarse table salt
1/2 tsp ground black pepper
1/2 cup julienned basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, red onion, apple cider vinegar, basil

Cooking the dish according to the recipe:

Cook the corn in a large pot of boiling water for 3 minutes, or until the starch has released. Drain and plunge the corn into ice water to stop the cooking process and preserve its color. Once the corn has cooled, cut the kernels off the cob, cutting close to the cob.
In a large bowl, combine the corn kernels with the red onion, vinegar, olive oil, salt, and pepper. Season with basil before serving. Taste and adjust seasonings if needed. Serve chilled or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Salads / Vegetable salads / Ina Garten

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