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A super-fresh salad full
of flavor...
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12 large |
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ears of
white corn, shucked and stripped of silk strands |
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7 Tbs |
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extra virgin
olive oil |
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2 Tbs |
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finely
chopped garlic |
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1 cup |
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packed
julienned fresh basil |
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10 Roma |
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tomatoes,
chopped |
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3 Tbs |
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balsamic
vinegar |
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salt and
pepper to taste |
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1 |
Cut the kernels of
corn off the cob with a sharp knife and put into a bowl. |
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2 |
Heat 2 Tablespoons
of the oil in each of 2 large skillets. Add ˝ of the
garlic and ˝ of the corn to each of the skillets. |
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3 |
Sauté for 5 minutes
or until the corn is tender. Remove from the heat. Add ˝
of the basil to each skillet and mix well. Spoon the
corn mixture into one large bowl. Cool slightly,
stirring occasionally. Add remaining olive oil,
tomatoes, vinegar and basil to the bowl and mix gently.
Season with salt and pepper. |
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4 |
Chill, covered, for
3 to 8 hours. |
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Servings: 10
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Cooking Tips |
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*We've found that the
easiest (and neatest) way to get the corn off the cob is to cut
a flat edge on one end of the cob, hold the cob upright in a
low, wide bowl and slice down the cob with a sharp knife. You
can also do it on a large cutting board, but it creates a bit of
a mess. |
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*In the summer season, we
recommend using ripe cherry or sweet grape tomatoes for a
fresher flavor. |
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Recipe Source |
California Sol Food-
Casual Cooking from the Junior League of San Diego |