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    Recipe

    Summer Corn Salad

    Summer Corn Salad

    With corn in full abundance this week from SLO farms, we couldn't be more excited to create easy and delicious 2 - step meals that use the contents of the produce box ingredients from week of August 16th.

    Ingredients

    Directions

    1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

    2.  Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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