Ingredients with Measurements:
- 3 cups of corn kernels (fresh or frozen)
- 2 cups of cherry tomatoes, halved
- 1/2 cup of fresh basil leaves, chopped
- 1/4 cup of red onion, finely chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the corn kernels, cherry tomatoes, chopped basil, and finely chopped red onion.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the corn salad and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with additional basil leaves if desired.
10 minutes preparation time, no cooking time required
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 192
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Instead of cherry tomatoes, you can use diced Roma tomatoes or sun-dried tomatoes.
- Instead of red onion, you can use shallots or green onions.
- Instead of red wine vinegar, you can use balsamic vinegar or apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add diced avocado for a creamy texture and flavor.
- Add crumbled feta cheese or grated Parmesan cheese for extra richness.
- Add cooked and crumbled bacon for a smoky flavor.
- Add diced cucumber or bell peppers for extra crunch.
Tips and tricks:
- If using fresh corn, cook it first by boiling or grilling until tender.
- To make the salad ahead of time, prepare the ingredients and dressing separately, then combine them just before serving.
- Adjust the amount of salt and pepper to taste.
- Use fresh, high-quality ingredients for the best flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional basil leaves or a sprinkle of paprika for color.
Garnishes:
- Additional basil leaves
- Paprika
Pairings:
- This salad pairs well with grilled chicken, fish, or shrimp.
- Serve with a side of garlic bread or crusty Italian bread.
Suggested side dishes:
- Roasted vegetables
- Caprese salad
- Pasta salad
Troubleshooting advice:
- If the dressing is too tart, add more honey or a pinch of sugar to balance the flavors.
- If the salad is too dry, add more olive oil or a splash of lemon juice to moisten it.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Discard any leftover salad that has been left at room temperature for more than 2 hours.
Food history:
- Corn is a staple ingredient in Italian cuisine, particularly in the southern regions of Italy where it is often used in salads and soups.
Flavor profiles:
- This salad is fresh, bright, and flavorful, with sweet corn, juicy tomatoes, and fragrant basil.
Serving suggestions:
- Serve this salad as a light and refreshing side dish for a summer barbecue or picnic.
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Region: Italian