Best Ever Fresh Sweetcorn Salad

1. 1

   Fill a large pot with salted water and bring to a boil.

2. 2

   Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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.

3. 3

   Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper.

4. 4

   Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.

5. 5

   Taste for seasonings and serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.