I have loved Ina Garten's recipes for years. She uses only the best inredients and this simple dish knocked my socks off. But, then again, most of her dishes do that for me.
Freshly shucked corn on the cob and fragrant basil from the garden. It doesn't get easier than this. A perfect dish to serve on a hot and humid summe night like this.
You might be tempted to use frozen corn with this dish, but don't. Trust me, make this dish with fresh corn, basil and very good olive oil. It's that good.
- 5 earscorn, shucked
- 1 smallred onion, diced
- 3 tablespoons cider vinegar
- 3 tablespoons, very good extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cupfresh basil, chiffonade (chopped into strips)
- Fill a large bowl with ice water.
- Set aside.
- Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
- Drain corn and prevent further cooking by plunging into the bowl of ice water.
- When corn has cooled, cut the kernels off the cob.
- Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
- Add the fresh basil just before serving.
- Serve cold or at room temperature.