Each Saturday morning I am at the local farmers market. I have to be there. I love the fresh produce. I love every part of it—the flavor, the sights, sounds, people, everything.

It is amazing how the fresh offerings change week by week. One week there isn’t corn anywhere, and the next week, each stand is stacked high with fresh corn right from the garden. Or melons. Or lettuce or peppers or whatever. Oh, the difference a week makes. Then suddenly, that fruit or veggie you were counting on is gone and you have to wait a whole year. Sure the grocery store may have some, but not that really great, fresh, juicy flavor you love.

This week, in my part of the world, corn is everywhere. Trucks and tents are at many street corners selling the freshest corn imaginable. I buy it and we have it for dinner almost every night. I don’t tire of it—the season is just too short.

Most of the time, I cook it right on the cob, plain and classic. Yet, serving corn-on-the-cob to a larger gathering or to company is not always convenient.

Last Saturday, I had family from Memphis here for dinner and wanted to still serve that fresh corn. So, out comes my favorite corn salad recipe.

Absolutely nothing could be easier to fix or taste better. It is the perfect, summer, make-ahead salad.

Now you have my go-to recipe, too. Enjoy.

Fresh Corn and Basil Salad

5 ears fresh corn, shucked
½ cup finely chopped red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chopped fresh basil leaves

Bring a large pot of salted water to a boil. Prepare a large bowl or pan with ice water.

Place the corn in the boiling water, return to a boil and cook for cook for 3 minutes or until the corn is bright yellow and the kernels are crisp-tender. Drain and immediately immerse the corn in ice water.

When the corn is cool enough to handle, cut the kernels off the cob, cutting close to the cob.

Place the cut corn in a salad bowl and stir in the onion.

In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Drizzle over the corn and toss to coat evenly. Stir in the basil. Serve immediately.

To make ahead, hold off on the basil. Cover and refrigerate the salad several hours or overnight. Stir in the fresh basil just before serving.

Makes 6 servings

Recipe credit: The Barefoot Contessa Cookbook, by Ina Garten (Clarkson Potter, 1999)