Fresh Corn Salad

recipe-entreeCorn on the cob is the perfect complement for a 4th of July hamburger and hot dog cookout. But why not try a different take on corn this year? This fresh corn salad is a delightful change and can be made ahead, simplifying your cookout day work. Be careful to heat the corn just until tender – the corn kernels should retain their fresh crunch.

Ingredients:

4 ears fresh corn on the cob, shucked and silk removed

1 pint grape tomatoes, quartered

½ cup fresh basil leaves, chopped

⅓ cup red onion, diced

¼ cup fresh parsley, chopped

2 T red wine vinegar

¼ cup olive oil

4 oz. goat cheese, crumbled (optional)

Salt and pepper, to taste

Directions:

Add water to a large pot and set over high heat. When water boils, add 1 teaspoon salt and corn cobs. Cook corn about 3-4 minutes, until just tender but still crunchy. Take corn cobs out of water and cool until easy to handle.

Cut kernels off corn cobs and place in a medium size bowl. Add tomatoes, basil, onion and parsley to kernels.

In a separate bowl, combine vinegar and oil. Pour over corn mixture. Add cheese and salt and pepper to taste. Chill until ready to serve.

Source: Tricia Swann

Jefferson Farmers Co-op 08112014