The easiest and most flavorful way to savor summer corn will be in the preparation of this Basil Corn Salad. No kidding. Born of necessity and enjoyed from year-to-year this is a household favorite and perfect as a covered dish. Tell me, what else will you be doing with all that basil and corn? Fritters? Come on now… (here is a great Gluten-Free Corn Fritter recipe)
You should totally be taking this to your Labor Day weekend festivities.
Because the ingredients are basic it highlights the sweetness of fresh corn. Serve it right from the pan or chilled. I know you have what it takes, to make this in a pinch, tucked away in your pantry and porch garden.
No, I have not been snooping in you pantry but if it is well-stocked then you have what it takes. Skip the pasta and make a more wholesome dish by using a whole grain (kamut, spelt, rice, millet or quinoa). To prepare gluten-free use a gluten-free pasta or a gluten-free grain like quinoa or rice. You’ll enjoy it just the same.
Did you know you should eat corn as soon as it is harvested? The sugars began to change as soon as it is picked. Corn is not highly digestible so it’s one of those things I enjoy in-season instead of year-round. It’s an indulgence, if you will.
(pssst.. another yummy corn recipe has to be my Corn and Blueberry Salad)
- 2 tablespoons extra virgin olive oil
- ½ cup onion, peeled and chopped
- 6 ears of corn, shucked and kernels cup from the cob
- ½ teaspoon sea salt
- 4 cups prepared orzo or acini de pepe pasta (for a gluten-free dish substitute with GF pasta/rice/quinoa)
- ½ cup julienned fresh basil
- 1 cup chopped tomatoes
- Freshly cracked pepper, to taste
- Vinegar, optional and to taste
- Sauté the onions in the olive oil, over medium heat, until tender.
- Stir in the corn kernels. Sauté for 6-8 minutes adding more olive oil if needed to prevent sticking.
- Add the basil and remove from heat. Combine with the pasta and tomatoes.
- Serve at room temperature or chill. You may add a splash of vinegar, if you like, but taste as you go.