I’m a texture girl myself. If a dish is somehow simultaneously soft, crunchy, and smooth, I will probably love it. So when a craving for sweet corn entered my psyche, I found myself immediately drawn to this salad. And truth be told, I will eat anything with onions in it. It’s my weakness. Who knew.
On the menu:
Sweet corn, tomato, onion, and basil salad
3 ears of corn
1/2 large white onion, chopped
1/2 cup grape tomatoes, washed and quartered
1/4 cup basil, roughly chopped
1 Tbsp white vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Boil a large pot of salted water. Once water is boiling, add corn and boil for 5 minutes. Drain, let corn cool, and slice kernels off with sharp knife. Break up large chunks of kernels with a spoon until most kernels have separated.
Mix together onion, tomatoes, basil, vinegar, and olive oil until incorporated. Add the corn. Add plenty salt and pepper to taste.
You can serve this salad immediately or let refrigerate overnight to serve the next day. The oil and vinegar dressing will soak into the salad and marinate it nicely. It pairs really nicely with a simply grilled steak, or as a bed for grilled fish.