Sweet corn is in season and available in local grocery stores and at farmers markets throughout the Northwest, so this is a perfect time to make Corn and Sweet Onion Salad.
This is my adaptation of The Barefoot Contessa‘s “Fresh Corn Salad,” which I modify by using Walla Walla sweet onions and adding tomatoes. It’s a fabulous last-minute salad to take to a potluck and is best eaten the day you make it, though the salad will last up to three days in the refrigerator.
Corn and Sweet Onion Salad
Serves 4 to 6
5 ears corn, shucked* (see note below)
1/2 cup small-diced Walla Walla sweet onion (1 small onion)
1/2 pint fresh grape tomatoes, halved
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chiffonade fresh basil leaves
Cut the corn kernels off of the cobs, cutting close to the cob, and toss kernels in a large bowl with onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Tina’s Tip: You can substitute a 16-ounce package of frozen white corn (I buy mine at Whole Foods) for the fresh corn. To be honest, this is what I prefer, because corn is frozen at the peak of freshness. Plus, it is faster and still delicious.
Recipe adapted from The Barefoot Contessa Cookbook.