Naturally vegan and gluten-free, this salad is perfect for any meal, as a snack or a side. Add beans to give it protein to serve as a main dish. Corn is sweet and perfect during the end of summer.
-Four ears of corn
- 1/2 a red onion chopped fine
- 1/2 a pint of cherry tomatoes halved
- about 4 springs of cilantro chopped
- four large basil leaves, gently chopped to avoid bruising
- 1/4 cup of a good olive oil (plain or I combined half of basil infused olive oil)
- salt and pepper to taste
Fill a large pot with about two inches of water. Add corn on the cob. Bring to a boil then reduce heat and cook for five minutes. We prefer this method to immersing the corn in water since it will steam. Prepare an ice bath. Using tongs, pull corn from pot and place into ice bath. When cool, remove kernels from cobs using a sharp knife or a corn stripper (see the one we use in favorite products) and allow to fall into a large bowl. Add onion, tomatoes, herbs, olive oil and salt and pepper and stir to combine. Prepare at least one hour ahead of serving so the flavors have a chance to incorporate.