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Summer Corn Salad

Lindsay's recipe

Prep
Cook
Serves 6people
Ingredients
6
ears of corn, shucked
1/2
cup finely diced red onion
1
cup cherry tomatoes
3
tbsp red wine or cider vinegar
3
tbsp extra virgin olive oil
1/2
tsp kosher salt
1/2
tsp freshly ground black pepper
1/2
cup fresh julienned basil
Directions
1.
Briing a big pot of water to a boil. Add one tablespoon of sugar and one tablespoon of vinegar. Add the corn to the pot of water and bring to a roaring boil. Cover the pot, remove from the heat, and let the corn sit for ten minutes. Remove corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.Toss the corn in a medium pot with red onions, tomatoes, vinegar, olive oil, salt and pepper. Just before serving toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.

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