Fresh Corn Salad with Scallions and Basil
A summary and light delicious corn salad is easy and is a perfect side dish for took any cookout or BBQ.
We paired this dish with Narmada Wineries Mom blend, the light crispness of it brought out the flavors of the dish wonderfully.
Open bottle of wine, pour wine in glass and serve with Fresh Corn Salad ~ Bon Appétit!
Why Mom | Narmada Winery?
Narmada’s signature wine is made with 96% Vidal Blanc and 4% estate-grown Chardonel, with a vibrant pale straw color and lively tropical notes of pineapple and lychee lead to a crisp lemon-y finish leading to a delightful experience, aged in stainless steel.
Gold Medal: Dixie Classic Wine Competition
Silver Medal: Finger Lake International Wine Competition
Pairings: Honey Roasted Pork, Drunken Noodles, White Fish Spaghetti, Seafood Saute, Turkey Sandwich, Spicy Vegetable Samosas, Light Sauced White Fish, Spicy Hummus, Buffalo Chicken Dip, or Spiced Apple Pie
Body: Light
Acidity: Medium
Sweetness: Dry
Tannin: Low
Region: Rappahannock County
Virginia, USA
MSRP: $23.00
Why Fresh Corn Salad with Scallions and Basil?
A guaranteed crowd pleaser and super easy to make. This salad is a delightful change from the traditional corn on the cob slathered in butter we are accustomed to at the cookout, with it being light and refreshing you can pair it with any summertime dish. The basil adds a burst of flavor that is the ideal balance between sweet and savory.
Ingredients:
4 ears of corn Bi-color or White Corn, 4 ct Tray Pack
2 scallions, white and green parts, finely sliced
1/4 cup olive oil 365 by Whole Foods Market, Oil Olive Extra Virgin Mediterranean Blend, 33.8 Fl Oz
2½ tablespoons apple cider vinegar 365 by Whole Foods Market, Vinegar Apple Cider Raw Unfiltered Organic, 16 Fl Oz
1/2 teaspoon kosher salt or Pink Himalayan Salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely sliced fresh basil Fresh Brand Organic Basil
Pinch of sugar, optional
Instructions:
Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. 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.
Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.