RECIPE OF THE MONTH

Here's the Recipe for 

Shannon’s Summer Corn Salad



4 Ears of Fresh Corn cut from the cob


Pinch or so salt


1 Pint of Cherry Tomatoes, halved


½ Cup finely diced Red Onion


Handful of fresh basil, either chopped or chiffonade

2-3 Tbs Rancho Olivos Arbequiña Extra Virgin Olive Oil divided


Juice from 1 Lime


Salt and or Pepper to taste


Heat 1 tbs olive oil in sauté pan.  Sauté corn kernels with a little salt over medium heat until it starts to soften and lose its starch, about 4-5 minutes.  Remove from heat and stir in tomatoes and onion.  Toss to soften tomatoes.  Add lime juice and drizzle with olive oil.  Add basil and toss.  Taste and adjust seasoning if necessary. Serve slightly warm or at room temp.


Serves 4 to 6


It’s great with chicken or salmon.


Bon Appetit!




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