A quick, healthy salad that uses fresh or frozen corn and fresh basil oil
Yield:61x
Ingredients
Scale
4 ears of corn
1 teaspoon vegetable oil
1/2 cup diced tomato
1/2 cup basil leaves (2/3 ounce weight)
1/3 cup olive oil
1/2 teaspoon salt
Instructions
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 cool to handle.*
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 can also just drop the corn into boiling water, cover and return to boil, cook for 3 minutes, then remove and proceed.