Ingredients for Best Ever Fresh Sweetcorn Salad
- 4 ears fresh sweet corn
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped roasted red peppers
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil leaves
- 8 cups salted water
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How to Make Best Ever Fresh Sweetcorn Salad
- Fill a large pot with salted water (about 8 cups) and bring to a boil.
- Cut each ear of corn in half and add to the boiling water. Cook for 5-7 minutes, or until tender-crisp.
- Immediately transfer the corn to a bowl of ice water to stop the cooking process and preserve its vibrant color. Let cool completely.
- Once cool, cut the kernels off the cob, using a sharp knife to get as close to the cob as possible.
- In a large bowl, combine the corn kernels with 1/2 cup thinly sliced red onion, 1/2 cup chopped roasted red peppers, 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Gently toss to combine.
- Just before serving, stir in 1/2 cup chopped fresh basil.
- Taste and adjust seasonings as needed. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
5g
Carbs
7g
