Fresh Corn Salad
 Inspired by The Barefoot Contessa Cookbook (Clarkson Potter, 1999) Capture the essence of summer with this easy, make-ahead fresh corn salad—simply toss it together, and it’s ready to serve whenever you are! Ingredients 5 ears of corn, shucked 2 scallions, white and green parts, finely sliced ¼ cup vegetable oil 2½ tablespoons white wine vinegar ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅓ cup finely sliced fresh basil leaves Sugar, optional 5 ears of corn, shucked 2 scallions, white and green parts, finely sliced ¼ cup vegetable oil 2½ tablespoons white wine vinegar ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅓ cup finely sliced fresh basil leaves 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. 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. Nutrition Information Powered by Calories: 267 Fat: 14 g Saturated fat: 1 g Carbohydrates: 38 g Sugar: 6 g Fiber: 5 g Protein: 5 g Sodium: 245 mg Cholesterol: 0 mg Calories: 267 Fat: 14 g Saturated fat: 1 g Carbohydrates: 38 g Sugar: 6 g Fiber: 5 g Protein: 5 g Sodium: 245 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.