This is a variant of the widely used taco dip. It looks beautiful and tastes fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ears fresh corn, shucked
- ½ cup finely diced red onion
- 2 ½ tablespoons red wine vinegar
- 2 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 tablespoons thinly sliced fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
- Remove kernels, cutting close to the cobs.
- Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.
- This says to blanch the corn, but if you had leftover corn from the grill I think that would be yummy too, and in a pinch, you could use frozen or canned corn as well.
Reviews
This is wonderful! I substituted finely chopped green bell pepper for the onion, and it complemented the corn very nicely. Love the texture!
Loved it, but knew I would because love all of those ingredients! It doesn’t make a lot so next time I am definitely doubling.
Loved it and will make again!
I used frozen white corn and basil from my own herb garden. It came out delicious and I plan to make a larger quantity to serve for guests with a summer salad spread. Very easy and tasty.
So yummy! Great summer salad!