Fresh from the Garden Corn Salad

This salad is a great option for the next BBQ. Make it ahead of time and have a fresh dish ready whenever you are.

Servings: 4-6
Prep: 20 mins
Cook: 5 mins
Total Time: 25 mins

Ingredients:

• 5 ears of corn, shucked
• 2 scallions, white and green parts finely diced
• 1/4 cup vegetable oil
• 2 1/2 Tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup finely sliced fresh basil
• Sugar (optional)

Directions:

1. Bring a large pot of salted water to a boil. Place shucked corn in pot and cook until tender-crisp, 3 to 4 minutes. Drain the corn and immediately cover it in very cold water to stop the cooking process.
2. Carefully cut the kernels off each piece of corn.
3. In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve.
4. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary.
5. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.