I will be the first to tell you I agonize over writing the blog post at times. I stress over content and I seem to never have inspiration strike when I need it most! This week instead of writing a profound thought, or sharing a cute story, I would love to share a recipe with you.
Did you know cooking and baking are two of my favorite things to do? I have quite a few hobbies, but cooking is definitely one of my top 3. I especially enjoy finding recipes that are delicious, fresh and healthy (if I can get my kids to eat it that is a total bonus!). The recipe I am sharing today is one of my summertime favorites. It comes together in about 10 minutes and the flavor combinations are to die for. Grill up some chicken along with this salad and you have the perfect summer meal.
Fresh Corn Salad
Adapted from Ina Garten
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. I like to leave some large chunks!
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. You can also add red bell pepper for some added flavor. I like to substitute fresh cilantro for the basil leaves and fresh lime juice in place of the vinegar for a Mexican twist.
Do you have a favorite summer recipe? Leave it in the comments for us to try!