Corn Salad with Cilantro & Caramelized Onions

For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add. We enjoyed this salad with our dinner.

Recipe source here

Serves 4
Ingredients

2 Ears of fresh Corn
1 Red Onion - sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup Coriander - finely chopped
Salt and freshly ground pepper to taste

Method

Cook the corn on the cob with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.

In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature. Serve and enjoy.