Fresh Corn Salad
A simple, vibrant salad of sweet corn kernels, red onion, and fresh basil with a light cider vinegar and olive oil dressing.
- 13
- min
- 4
- servings
- ~210
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Bring a large pot of salted water to a boil and cook the corn for 3 minutes until the raw starchiness has cooked off. Drain, then submerge in ice water to halt cooking and preserve the colour.
- 2
Once the corn has cooled completely, slice the kernels from the cob, keeping the knife close to the core.
- 3
Combine the kernels in a large bowl with the red onion, cider vinegar, olive oil, salt, and pepper, and toss well.
- 4
Fold in the fresh basil just before serving. Adjust seasoning to taste and serve either chilled or at room temperature.
Allergens
None of the 14 tracked allergens according to the catalog's ingredient data.
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
