Summer Corn Salad Recipe

A little over a week ago, a few friends from work and I went to see a local theater put on the musical "Legally Blonde."  Since I've dreamed of my life actually being a musical for as long as I can remember, I figured this would probably be the closest it would come to being a reality.  Before we headed to the show our sweet hostess made a dinner that included an herb crusted salmon, tomato garlic galette, corn salad and for dessert panna cotta.  Jackpot right?  I had already moved my bags in before we even got started on the wine.

My friend's corn salad was so simple and delicious that I decided to make some of my own.  It was a huge hit with the Husband (not to mention, ridiculously easy) and I think I will definitely be making this again!

Ingredients:

5 ears of sweet corn on the cob, shucked
10 oz. cherry or grape tomatoes, cut in half
1/2 of a small red (purple) onion, chopped
1 - 2 handfuls basil, chopped or julienned
5 - 6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
salt & pepper


Directions:

Cook your ears of corn by bringing a large pot of water to a boil.  Place your already shucked ears of corn in the boiling water and cover.  Bring the the water back up to a boil and boil the corn for about 2 - 4 minutes, depending on how soft you want it.  I like mine a little crispier so I only boil them for 2 minutes.  Once they've boiled, remove them and soak them in an ice bath to stop the cooking.

Take your olive oil, vinegar and lime juice and mix together until well combined.  Set aside.

Cut the corn off the cob and place in a large bowl. Add the halved tomatoes, chopped onion and basil.  Add the olive oil  mixture a bit at a time until it coats the corn mixture.  Season with salt and pepper to your desired taste.  Enjoy!