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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