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!