Basil Corn Salad Recipes

SUMMER SWEET CORN AND BASIL SALAD

Steps:

• (Use raw corn or grill, boil, or roast the corn as desired.)
• Shuck the ears of corn and cut the kernels off the cob into a large bowl. If using raw corn, use the back of the knife to scrape each cob to extract the milk from the cob into the bowl.
• Whisk the lime juice, olive oil, salt, and pepper in a medium mixing bowl. Add the corn kernels and toss until well coated.
• Just before serving, toss in the fresh basil. Taste and adjust the salt or lemon if needed. Serve warm or at room temperature

FRESH CORN SALAD WITH SCALLIONS AND BASIL

Steps:

• Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
• In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
• Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.

BASIL-CORN SALAD

Steps:

• Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
• Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
• Cover and refrigerate salad until ready to serve.

FRESH CORN SALAD

Steps:

• 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.

TOMATO, CORN, AND BASIL SALAD RECIPE

Steps:

• Gather the ingredients.
• In a salad bowl mix together the oil, vinegar, and salt.
• Peel and mince the shallot. Add it to the dressing and stir to combine.
• Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
• To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
• Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
• Toss the corn and tomatoes with dressing.
• Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

FRESH BASIL CORN SALAD

Steps:

• 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.