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Summer Corn Salad

It’s one of the best days of summer…Bartlett’s Farm’s corn harvest started today. Corn on the cob is one of those summer things that you just can’t reproduce any other time of the year.  But I made  myself a promise this year.  I want to get more creative with this delectable vegetable, so I started doing just that today.  I just couldn’t wait until dinner, so I created a new recipe for lunch and I’m just going to call it Summer Corn Salad. 

Summer Corn Salad
Cut the kernels off 6 ears of corn
Saute in a little butter and olive oil over medium low heat.
Stir in about ¼ cup of diced red onion as the corn is cooking.
Refrain from stirring the corn too much, as you want the kernels to caramelize.  They will stick to the pan a little, but those brown bits are going to add a whole bunch of flavor.
While the corn is cooking, cut up one ripe avocado.
Cut up several leaves of basil.
Dice a tomato (I used a Brandywine)
When the corn is done, remove the pan from the heat and toss the corn with the rest of the ingredients in a serving bowl.
Drizzle with olive oil and white balsamic vinegar to taste.
Salt and pepper to taste.

 

Serve on a bed of fresh greens.

Serves four as a side or two as a more substantial meal. Two uf us finished most of it for lunch.