Summer Corn Salad
fresh corn on the cob
extra-virgin olive oil
apple cider vinegar
corn juice retained from boiling the corn
kosher or sea salt
red bell pepper
Add fresh corn to a large pot of water. Over medium-high heat, bring water to a boil. Cook corn on the cob for about 15 minutes, or until they are tender.
When they are cooked, drain all the water but 2 tablespoons, saving for later use. Slice the corn from the cob when cool enough to handle. Add corn to a serving bowl. Discard the cobs.
In a small bowl, mix extra-virgin olive oil, apple cider vinegar, corn juice from cooking the corn, salt, and black pepper.
In the serving bowl with corn combine corn kernels, add bell pepper, onions, and basil. Add vinegar dressing and toss to combine. Refrigerate until ready to serve.
Summer Corn Salad https://afewshortcuts.com/tide-you-over-tuesday-summer-corn-salad/