Every family has their favorite side dishes for the Thanksgiving table; green bean casserole, mashed potatoes, stuffing, cranberry sauce, I could go on for quite some time.  This dish has quickly been making the rounds in my family over the years because it’s quick and easy to prepare, and the taste is so fresh but with an extra kick from the peppers and basil.  It’s not a fussy dish; just let the ingredients speak for themselves.  Not to mention it makes a table and a plate look so much more vibrant.

Corn Salad

Ingredients:
5 ears of corn, shucked OR 12oz bag of frozen sweet corn
1/2 cup small-diced red onion (1 small onion)
1 orange and 1 red bell pepper, julienned
3 Tbsp apple cider vinegar
3 Tbsp olive oil (an additional 2 if you use the frozen sweet corn)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup fresh basil, julienned

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.  If using frozen corn (as I did), saute for 3-5 minutes on medium/high heat.
2.  Once corn has cooled, cut the kernels off the cob, cutting close to the cob.
3.  Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
4.  Just before serving, toss in the fresh basil.
5.  Taste for seasonings and serve cold or at room temperature.