Fresh Corn Salad
Yields 6 servings
5 ears of corn, shucked
1/2 c. diced red onion (approx. 1 sm. onion)
2 plum tomatoes, diced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. paprika
handful of cilantro, chopped
In a large pot of boiling salted water, cook the corn for about 3 minutes. Drain and immerse in cold water to stop cooking and set the color. Cut the kernels off the cob.
In a large bowl, toss all ingredients. Serve cold or at room temperature.
Modified from Ina Garten.
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