Fresh Corn

This is the time of year I dream about during the winter -- the tomatoes are ripe and warm on the vine, and the corn is sweet, locally grown, and delicious.  Here's one of my favourite recipes from Ina Garten's The Barefoot Contessa:

Fresh Corn Salad

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 cup chiffonade fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.  Drain and immerse it in ice water to stop the cooking and to set the colour.  When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.  Just before serving, toss in the fresh basil.  Taste for seasonings and serve cold or at room temperature.

(PS:  I like to throw in a handful of chopped bacon ... just saying!)

(PPS:  This is the absolute BEST way to steam an ear of corn to perfection, and you don't even have to shuck it!)