My sweet friend Nat’s birthday is in May. This year, she had her friends over for dinner and we like to cook together so of course I was over there early. I’d just gone out to Johnson’s Backyard Garden and brought her a big box of produce as a birthday present. Of the many wonders inside the box, the big fat basil bunch was a real stand-out. She also had some corn to cook, among other things. When she turned around to tend to the lamb roast, she left me alone with her coveted mini-food processor and the beautiful basil and a giant bottle of olive oil staring me in the face and before I knew it, basil oil was made. Then there was a conversation like this:
Hilah: Hey, Nat. I made basil oil.
Nat: Oh, good.
Hilah: I think I wanna put it on the corn.
Nat: Oh, good.
That is one of my favorite things about Nat. She always says things are good and if you don’t know her, you might think she is being sarcastic but she isn’t. People have told me the same thing so maybe that is why we get on so well.
Well, the corncobs drizzled with basil oil was a raging success and provided the inspiration for this salad which I had for dinner last night. All of it.
Corn and Basil Salad
- 3 ears of corn
- 1 teaspoon vegetable oil
- 1 tomato, diced
- ½ cup basil leaves
- ½ cup olive oil
- ½ teaspoon salt
- Husk the corn and remove the silks.
- Rub each ear with some of the vegetable oil.
- Broil on high, 4-5 inches from the heat, turning once or twice, for 10 minutes. The corn will be browned in spots and softened all over. Remove and set aside to cool.*
- Combine the basil, olive oil, and salt in a blender or food processor and whiz around until smooth.
- Cut the kernels from the corn and put in a bowl with the diced tomato.
- Dress the salad with the basil oil. You may only want to use about half the oil but the rest will go great on grilled meat.
- *You can also just drop the corn into boiling water, cover and return to boil, cook for 3 minutes, then remove and proceed.
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.