It took me until August, but I finally found “the recipe” of Summer 2013.  As luck would have it, it is the PERFECT way to use any leftovers from the summer recipe of 2012 – Cooler Corn.

I promise that this Corn Salad is what I will bring to every summer potluck for the remainder of the season.  Don’t delay!  Send us your invites now!corn salad

Cook 4-5 ears of summer sweet corn (I recommend the Cooler Corn recipe), and cut the kernels off of the cob.  Add 1/2 cup of chopped red onion, 2 Tbs. of olive oil, and 2 Tbs. of apple cider vinegar.  Add 1/4 cup of fresh basil leaves, julienne d.  Mix and serve.  Delish!