Ingredients
5corn ears,shucked
2scallions,white and green parts, finely sliced
¼cupvegetable oil
2½tbspwhite wine vinegar
½tspkosher salt
½tspfreshly ground black pepper
⅓cupfresh basil leaves,finely sliced
sugar,optional
Preparation
Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp. 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.
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.
Serve the salad cold or at room temperature, and enjoy!
