Corn on the cob is basically my favorite thing ever (okay, maybe not my VERY favorite thing ever, but it’s up there). So when the summer months start creeping up, all I want to do is eat corn … in any form I can get it.
I found this delightful recipe from Barefoot Contessa. It’s a mix of corn off the cob, red onion, and basil. I opted out of using the bell peppers. The dish is simple and super tasty. And yes, I might have consumed half of the corn before even attempting to make it.
CORN, ONION & BASIL SALAD
2 tablespoons olive oil
½ cup chopped red onion
2 tablespoons unsalted butter
Kernels cut from 5 ears of yellow or white corn (about 4 cups)
1½ teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons julienned fresh basil
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft.
- Add the butter to the pan and allow it to melt.
- Over medium heat, add the corn, salt, and pepper, and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.
- Season to taste, and then gently stir in the basil.
- Serve hot.