Who is Cindy? She has made an appearance on Rookie Cookie before with her avocado salsa. Besides being totally on my same food wave length, Cindy is my good friend and is finally with child. Cindy and her husband Tom have dealt with infertility struggles. I luckily don't have that problem and I can't imagine the heartache that comes with it. Cindy is the reason I don't complain about pregnancy and I try to find the joy in it. Here is a tip: Don't complain about being pregnant because there are countless people who would give anything to be in your position- even if you are super nauseous. If you get a chance, click over to Cindy's blog and give her a high five and a wish of continued pregnancy. If there is anyone who deserves a child, it's Cindy and Tom.
This is Cindy's fresh corn salad. This is the perfect balance of sweet and acidity. I am not a late night snacker. If I do eat after dinner, it is some kind of dessert. But my late night snack was this corn salad. It is muy bueno.
5 ears corn, shucked
1/2 cup diced red onion
3 Tbsp cider vinegar
3 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground pepper
Handful of chopped fresh basil
Put a large pot of water on to boil. Boil corn cobs for 3 minutes. Remove cobs from pot and set on a towel to cool. Once cooled, cut kernels off the cob and put into a medium bowl. Add red onion, vinegar, olive oil, salt and pepper. Mix well to combine. Sprinkle on fresh basil.
Yields 4 servings.
Cindy's Notes: This tastes even better next day.