Nita's Corn Salad with Tomatoes & Basil

Amarante

Tue, Aug 09 2022, 2:03 pm

This was a lovely way to use the wonderful fresh corn available but as notes indicate frozen corn can also be used.

Nita's Corn Salad with Tomatoes & Basil

Excerpt From: Brian Noyes - The Red Truck Bakery Farmhouse Cookbook

SERVES 6 TO 8

6 ears of corn, shucked, or 4½ cups frozen corn, thawed and drained (see Note)
1 cup multicolored cherry or grape tomatoes, halved
¼ cup diced red onion
1 medium cucumber, peeled, seeded, and coarsely chopped
¼ cup chopped roasted red bell peppers from a jar, plus 3 tablespoons liquid
½ teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
2 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise
¼ cup fresh basil leaves, rolled up and thinly sliced

NOTE: While April and her mom have given their blessing to use frozen corn if you need to, I sure would urge you to make this with fresh corn in the height of summer.

1.If using fresh corn, bring a large pot of water to a boil. Have a large bowl of ice water ready.

2.If you’re using fresh corn, add the ears to the pot and boil for 2 minutes, then immediately transfer the corn to the ice-water bath to cool for 30 seconds. Drain on a cooling rack over newspaper or paper towels until cool enough to handle. (If you’re using thawed and drained frozen corn, skip this step and simply add the corn to the large bowl in step 3.)

3.Scrape the kernels from the corn cobs into a large bowl. Add the tomatoes, red onion, cucumber, roasted red peppers and their liquid, salt, and pepper and mix well.

4.Pour in the oil and toss until everything is evenly coated. Spoon in the mayonnaise, mixing to evenly coat. Cover and refrigerate for at least 1 hour. Taste and season with more salt and pepper