Ingredients
4(5-6 was too much... not enough sauce) ears fresh corn husks and silk removed- 10 oz grape or cherry tomatoes about 2 cups
- ⅓ cup sliced green onions (about 2-3 green onions)
- ¼ cup chopped fresh basil
- 1
½tablespoons Olive Oil - 2½ tablespoons red wine vinegar
½1/4 teaspoon fresh ground black pepper- ½ teaspoon kosher salt
- ½ cup crumbled feta cheese
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Instructions
- Bring a large pot of water to a boil. Add corn and return to a boil, cooking for about 5-7 minutes. When corn is done boiling, immediately plunge in a bowl of ice water for a few minutes to cool off. Tip: Due to the shape of corn, using a 9×13 baking pan of ice water works well!
- Remove corn from ice bath and blot dry. Use a sharp knife to remove corn kernels from cobs and place corn in a mixing bowl.
- Cut tomatoes in half and add them to the bowl. Add green onions as well.
- Add olive oil, vinegar, salt, pepper, and toss to coat. At this point it is best to chill the salad. I prefer to chill for 1-2 hours minimum, and up to several hours, or even overnight. The flavor improves as it sits!
- When ready to serve, add feta and chopped basil and stir to distribute
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