It’s the 4’th of July and the hydrangeas are lush with glossy leaves and blooming. Last year, our plants never bloomed. A bad year for hydrangeas was the common wisdom. So this year’s plethora of buds is all the more precious.
Feeling content about checking all the boxes for a classic 4’th during this long holiday weekend. The lobster boil with friends on Saturday. Beach on Sunday. Salmon and Margaritas with neighbors on Monday. And a holiday cookout with friends today. Seems important somehow to stand back for a moment and simply appreciate all that is good in our lives at this time; in this place.
And there has to be a recipe. A repeat of Ina Garten’s “Fresh Corn Salad with Basil.” It’s slightly adapted in that I like to use vidalia onion and the recipe calls for red onion, but her recipes are too good to change much.
I actually cooked the corn and made the salad yesterday with plans to add the fresh basil just before we leave for the cookout. The ability to make this salad a bit ahead without loss of quality is one of the points in its favor. Along with the fact that it’s equally good cold or at room temperature. It can also easily be doubled for a larger crowd.
5 ears of fresh corn
1/2 C diced red (or any sweet) onion
3 TBS cider vinegar
3 TBS olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 C fresh basil leaves (chiffonade)
1. Crisp cook (about 3 minutes in boiling water) the corn. Cool down quickly in cold water.
2. Cut the kernels from the cooled corn.
3. Stir the oil, vinegar, salt and pepper into the corn.
4. Add the basil just before serving.
5. Serve cold or at room temperature.