Description

This crisp and fresh corn salad is a delicious summer side dish that's easy and quick to make. It starts with ears of sweet corn, red onion and basil and then mixed with a unique sour cream and buttermilk dressing.

Ingredients

• 6 ears fresh sweet corn
• 1/2 c. minced red onion
• 10 fresh basil leaves
• Dressing:
• 1/3 c. mayonnaise
• 1/3 c. sour cream
• 5 T. buttermilk
• 1/2 t. salt, or to taste
• freshly ground black pepper, to taste
• optional paprika or smoked paprika, to taste

Steps

1. Shuck the corn; remove and discard the corn silks.
2. Steam the corn for 5 minutes in a large pot of boiling water in a steamer basket insert or boil the corn for 5 minutes in a large pot of well salted water, making sure to not overcook the corn.
3. Drain; immediately plunge the corn into ice water to stop it from cooking and to keep it bright yellow. Let the corn fully cool in the ice water; dry on a clean kitchen towel. Use a large knife to cut kernels off of the cobs; transfer kernels to a large bowl.