There are a lot of variations of corn salad so add in ingredients or a dressing that you prefer. Other options that I found include black bean, avocado, sweet onion, blue cheese, red bell pepper, arugula and dressings with olive oil + lime + cilantro or lemon + olive oil.
The recipe below made a delicious side to our brisket. Maybe it was just the presence of the dinner guests, especially our latest addition (not mine!), that made all the food taste especially good…
2. 1 small or ½ cup red onion, small-diced
3. 1 container cherry tomatoes, quartered
4. 3 T apple cider vinegar
5. 3 T olive oil
6. ½ teaspoon kosher salt
7. ½ teaspoon freshly ground black pepper
8. ½ cup fresh basil leaves, julienned, or dried basil flakes
Shuck the corn and place corn in a large pot of water (straight from the faucet temperature). Cook the corn until the water starts to boil. Remove from the boiling water. (If you like a grilled, smokey flavor, you could also place on the grill for a few minutes on each side to sear the corn). When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Place the corn kernels in a large bowl and add the red onions and tomatoes. Add the ingredients for the dressing (#4-8) . Stir and enjoy cold or at room temperature.