Corn Salad

Fresh corn is a family favorite, no matter how it is prepared.  Steamed, roasted, or grilled corn on the cob with salt pepper and butter is easy and delicious.  You can experiment with flavored butter, chopped herbs, and a squeeze of lime.  Another fresh corn favorite involves cutting the kernels from the cob to make a corn salad.  Using a Food TV tip, I stand the small end of a shucked corn on top of the center hole of a Bundt pan and slice downward with a sharp knife.  This catches the kernels neatly.  This is delicious served with grilled meats or a fresh peas and a pan of cornbread!

  

                                                                CORN SALAD

6 ears of fresh corn    

1 large red onion, peeled and diced

1 green pepper.  Add 2 jalapenos if you like the heat.  

4 tablespoons olive oil

1/3 cup fresh basil, shredded

 2 tablespoons balsamic vinegar  

3  teaspoons sugar

salt and freshly ground pepper to taste

  1. Toast corn with 2 T olive oil in heavy skillet. Pour into serving bowl.  

  2 . Add remaining oil, onions, vinegar, sugar, and dash of salt, and cook, stirring frequently until onions are caramelized.  Add to corn.

   3.  Toss mixture with shredded basil. 

     

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