From
Martha Stewart Living, July 2001
When “the
corn is as high as an elephant’s eye,” it’s time to make this fresh corn
salad. It’s so simple to make and deliciously
highlights this favorite summer vegetable.
Perfect served along grilled meat and/or paired with other salads
(especially yummy with avocados.) Take
it on a picnic, pack it in lunchboxes or offer it as a “covered dish” for a
gathering.
5 Tablespoons olive oil (divided)
8 cups fresh corn kernels
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground pepper
1 cup red onion, diced
¼ cup scallions, sliced
2 Tablespoons cider vinegar
1 cup fresh basil leaves, slivered (Purple
basil is beautiful in this salad.)
Heat 3 Tablespoons olive oil in a skillet and sauté corn kernels for 5
minutes. Remove from heat. Mix with the remaining ingredients. Serve cold or at room temperature.
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