A lady at work brought this in for a potluck. It was so good, everyone requested the recipe.
5 ears of corn
1/2 cup red onion
3 Tbls cider vinegar
3 Tbls olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup basil chiffonade (shredded)
Cook the corn in boiling salted water for three minutes; remove and put in ice bath. Cut kernels off each cob. Mix corn kernels with other ingredients. Chill.
(Source: Linda Wiseman, a coworker)
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