Fresh corn salad

During the summer I eat as much fresh corn as I can, while it’s tender and sweet.  Corn on the cob is simple and classic, of course, but sometimes it’s a little inconvenient to eat. So I like to cut the kernels off the cob and toss them with just a bit of olive oil and vinegar to create a light corn salad.  It’s so good that sometimes I just eat a big bowl of it, along with some sliced ripe tomatoes and maybe a piece of buttered bread.

Since I love the gentle tang of cider vinegar, it’s my flavoring of choice – though you could certainly use champagne or white wine vinegar if you prefer.  (Do avoid anything too heavy, like balsamic vinegar.)  I also add a handful of fresh basil, from the lush green plant on my balcony.

This salad is crunchy, sweet-sour, and perfectly summery.

Fresh corn salad
6 ears corn
2 tbsp cider vinegar
1 tbsp olive oil
1/3 cup basil leaves
Salt and pepper

Fill a large pot with enough water to cover corn ears.  Bring water to boil while shucking corn.  Place corn into water and wait for it to return to a boil, then cover and turn off heat. Leave corn for 8 minutes, then remove and set aside to cool.

Cut kernels off corn ears, and place into a bowl.  Add olive oil and vinegar and stir gently to combine and break up large sections of corn.

Chiffonade basil (stack leaves atop each other, roll, and then slice thinly) and add to corn. Season lightly with salt and pepper to taste, just a few dashes.