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Dec 3, 2013

From My Garden-BOW


Oh boy, this one is a tuff one......so tuff that I left out some kernels ......
 hehehehehehe ......
.don't you think that adds character to this block?
 
Fresh Corn Salad
From The Food Network

Ingredients

  • 5 ears of 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 julienned fresh basil leaves

Directions

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.

3 comments:

Podunk Pretties said...

Looks like a critters been in the corn!

Tammy said...

Thank you for the corn. Gonna be MIA again for a while. I've got to have another breast reconstruction surgery day after tomorrow.

desertskyquilts said...

Yum, a recipe AND a design. What a great combination. Thanks for both!

;-}

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