Farm Stand Corn Salad Recipes

Steps:

• 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 color. 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.

Steps:

• In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
• Add asparagus and continue cooking an additional three minutes.
• Strain, then blanch by submerging in a large bowl of ice water.
• When cool, strain and shake off excess water.
• Place in a large bowl; add tomatoes and basil.
• In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
• Pour over corn mixture, season generously with salt and pepper, toss, and serve.

Steps:

• Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally., Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.