Bari Studio

Local Corn & Basil Salad

Committed to carrying your springtime healthy eating habits into a season notoriously studded with barbecues, picnics and afternoon cocktails? Our best piece of advice: Choose local. It’s the simplest and most care-free way to ensure your body gets a (fresh!) produce-packed diet. Shop the farmer’s market, seek out what’s fresh and prepare it simply. This month, look out for the first local corn crop of the summer, and then put it to use in this light and simple summer salad.

Ingredients:

• 6 ears of corn, shucked
• ½ small red onion, diced
• ½ medium Vidalia onion, diced
• 3 tbsp. apple cider vinegar
• 3 tbsp. cold-pressed extra virgin olive oil
• ½ tsp. sea salt
• ½ tsp. freshly ground pepper
• ½ cup basil, julienned

Directions:

1. Boil a large pot of salted water. Blanch the corn by boiling it for 3 minutes and then quickly immersing it in a bowl of ice water.
2. When the corn is cool, cut the kernels off the cob. This can be done roughly so that your salad features some larger, in-tact pieces and also loose kernels.
3. Add corn to a large bowl with onions.
4. In a smaller bowl, whisk together the apple cider vinegar, olive oil, salt and pepper. Toss together with the corn and onions. Just before serving, mix in the basil.

Photo via Serious Eats