Our family loves this recipe! It combines all the best of the summer veggie season in one simple dish.
A stop at the local Farmer’s Market is all you need.
This recipe was adapted from The Barefoot Contessa Cookbook.
Summer Garden Corn Salad
6 ears of corn, shucked
1/2 red onion, diced
1 red pepper, diced
1 zucchini, diced
1/2 pint of cherry tomatoes, halved
3 tbsp cider vinegar
3 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 freshly ground black pepper
1/2 cup chiffonade fresh basil leaves (thinly sliced)
Bring a large pot of water to the boil.
Cook the corn for 5 minutes until the starchiness is just gone.
(fresh corn does not need to cook for long)
Drain and immerse in ice water to stop the cooking and set the color.
When cool, cut the kernels off the cob.
Toss the corn kernels with your diced veggies, olive oil, vinegar, salt and pepper.
Add the fresh basil just before serving.
Tip 1. Salad tastes even better the next day.
Tip 2. Other tasty additions: diced avocado and roasted beets, diced cooked chicken or ham, fresh peas, quinoa or sprinkled on a salad…use your imagination and taste buds!
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Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!