This is a great summertime recipe, when corn is sweet and I grab basil straight from the garden! I love any excuse to use locally grown corn, and this is perfect. If you visit a farmer’s market in the summer, this is so easy to buy and make right from the market.
Ingredients
- 1/2 cup fresh basil leaves, washed and dried
- 1 cup corn kernels (preferably fresh, but you can use frozen)
- 1/4 cup shaved or grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved (optional) or other veggies as desired
Instructions
Prepare the Basil: Create basil ribbons by stacking and rolling your basil, then slicing.
Cook the Corn: If using fresh corn on the cob, shuck the corn and steam for a few minutes until tender. I prefer it on the crisper side! Alternately, you can use frozen corn, so thaw or heat as needed.
Assemble the Salad: Add the cooked corn kernels to the bowl with the sliced basil. If using cherry tomatoes, halve them and add them to the bowl as well. Toss gently to combine.
Add Parmesan Cheese: Sprinkle the shaved or grated Parmesan cheese over the salad mixture.
Dress the Salad: Drizzle the extra virgin olive oil and balsamic vinegar over the salad, and season with salt and pepper to taste. Toss the salad until all ingredients are evenly coated with the dressing.
Serve: Transfer the salad to a serving platter or individual plates. Garnish with additional basil leaves or Parmesan cheese if desired.
This salad is perfect for summer gatherings, picnics, or as a simple yet flavorful addition to any meal. The combination of sweet corn, aromatic basil, and tangy Parmesan cheese creates a delicious harmony of flavors that will surely impress your taste buds!
What do you think?