We’re now in peak summer harvest time when sweet corn is in abundance, and tomatoes and basil are not far behind. I recommend double-batching this as it keeps well. The harmony of these veggies is counter-balanced by an extra sharp vinaigrette. Triple batch that one and splash on all types of greens and steamed veggies
INGREDIENTS
- 6 ears Sweet corn, shucked
- 2 cups Cherry tomatoes, sliced in half
- 1 cup Red onion, sliced (Scallions work, too)
- ¼ cup Fresh basil, chopped or chiffonade-cut
- To taste, Sea Salt and Black Pepper
- 1/2 cup White wine vinegar (or Apple Cider)
- 1 cup Extra virgin olive oil
- 5 ea. Green onions, finely chopped
- To taste, Sea Salt and Black Pepper
DIRECTIONS
- Blanch the ears of corn in boiling water about 5 to 8 minutes depending on freshness of the corn. Takes less time to cook corn to tender the fresher it is.
- Remove corn and drain and cool it down with cold running water.
- Remove the corn from the cob with a sharp chef’s knife and be careful.
- Once kernels are liberated from the cob, break up the kernels with your hands as they often are in clumps.
- In a bowl toss all ingredients together. Feel like adding more tomatoes? Go for it. More basil – do it. Let your eye be the judge. Toss with the White Wine Vinaigrette and salt and pepper to taste if needed.
