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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 5 ears of corn, shucked
- 2 scallions, white and green parts, finely sliced
- 3 1/2 tablespoons vegetable oil
- 2 1/2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 1/3 cup finely sliced fresh basil leaves
- Pinch of sugar (optional)
Method
- Bring a large pot of salted water to a boil and prepare an ice bath. Cook corn in boiling water until just tender, 3 to 4 minutes. Immediately transfer to ice bath. When the corn is cool, use a serrated knife to cut the kernels off the cob.
- Combine the kernels in a large bowl with the scallions, oil and vinegar. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning with additional salt, pepper, and sugar if desired. Serve cold or at room temperature
