Fresh Corn Salad
1999, The Barefoot Contessa Cookbook, All rights reserved

There are many recipes very similar to this one on the Internet. Some add feta cheese and cherry tomatoes, which sounds interesting. There was another one that added avocado. I like the idea of having something other than corn be the main ingredient. Add white beans or chickpeas for a fiber-rich meal.

All recipes say fresh corn is best, but one suggested if frozen is the only option to toast it briefly in a hot pan with just a touch of oil.

It’s the perfect thing to contribute to a summer cookout and an ideal side dish to pair with anything you might be throwing on the grill—from hot dogs and burgers to pork chops, chicken, or steak. It also makes a quick lunch. This paired with a few slices of rotisserie chicken makes an easy, fresh, and filling meal.

5 ears of corn, shucked (about 2 1/2 cups) [roasted on grill]
1/2 cup small-diced red onion (1 small onion)
[1 pint cherry or grape tomatoes, halved]
[1 cup small mozzarella balls, halved or quartered]
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color.

When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Yield: 4 to 6 servings