A vibrant and refreshing salad featuring sweetcorn, fresh herbs, and a tangy dressing.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the corn.
Cut the ears of corn in half and cook them in the boiling water until tender.
Cooking the corn just until tender preserves its natural sweetness.
Drain the corn and immerse it in ice water to cool and set the color.
Cooling the corn quickly helps maintain its crisp texture.
Cut the kernels off the cob and place them in a salad bowl.
Cut close to the cob to get the most kernels.
Dice the red onion and roasted red bell pepper, then add them to the salad bowl.
Dicing the vegetables finely ensures even distribution in the salad.
In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper.
Whisking the dressing thoroughly ensures a smooth emulsion.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid crushing the vegetables.
Chop the fresh basil leaves and sprinkle them over the salad just before serving.
Adding the basil at the last moment keeps it fresh and vibrant.
Serve the salad chilled or at room temperature.
This salad pairs well with grilled dishes for a summer meal.
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