Sunday, May 28, 2017
BASIL CORN SALAD
BASIL CORN SALAD 4 ears fresh sweet corn (white, yellow or combination) 1 tablespoon olive oil 2 cups chopped tomatoes 1/4 cup chopped fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup chopped onion 2 tablespoons olive oil 1 tablespoon white wine vinegar Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender. Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well. Cover and refrigerate salad until ready to serve. NOTE: To save time, use 2 cans (15.25 oz each) whole kernel sweet corn, drained, in this recipe. Recipe can easily be doubled or tripled. TIP for Making it a meal: Add a half a box of cooked bowtie pasta and double the oil and vinegar. Served with a fresh roasted chicken done on the grill.