4th of July All-American Corn Salad
Fresh Picnic Food...for the Table
I love the Fourth of July for the food: watermelon, homemade ice cream, hot dogs, and corn salad, of course! It's a super American food, and one of the best, too.
This is pretty easy, and although it does require boiling water and cutting, you'll be rewarded with "fresh, buttery chunks of corn" in a tasty vinaigrette when you are done.
What You Need
6 ears of corn, husked and cleaned
1 large onion, diced
3 large tomatoes, diced
1/4 cup fresh basil
1/4 cup olive oil
2 tablespoons white vingar
salt and pepper as needed
The first thing to do for this easy salad is to cook up the corn. You want to get a large pot of water to a rolling boil and then cook the corn for seven to ten minutes. When the corn is cooked, drain it, and then cut the corn off of the cob.
Toss the corn with the onion, tomato, basil, olive oil, and vinegar, using salt and pepper to taste, in a large bowl. I've noticed that cracked fresh pepper and freshly ground salt really makes a difference, but it's not totally necessary.
Happy Fourth of July! I hope you love this recipe as much as I do.
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