Summer Corn Salad
"Note: To julienne the fresh basil, stack 4-5 basil leaves on top of each other and roll them up to make a long tube of basil. Slice every 1/8-inch down the length of the basil roll and as the basil unfurls, it will be sliced into thin long strips. The corn could also be grilled to turn this simple salad into a grilled version. This salad is very adaptable – you can increase the corn, add a few cloves of finely minced garlic, flat leaf parsley, and/or julienned baby spinach (in place of the basil). Go crazy!..."
INGREDIENTS
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6 ears of corn, shucked
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1/2 cup finely diced red onion
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1 cup cherry tomatoes, sliced in half
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3 tablespoons cider or red wine vinegar
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3 tablespoons extra-virgin olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup julienned/chiffonaded fresh basil leaves
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