Fresh corn is now at the farmers markets. This week’s supplier was Alvarez Farm of Mabton, Wash. — three ears for two bucks. Which meant corn on the cob for dinner, plus a bonus cob. And that led to this easy salad combining sweet corn kernels with fragrant basil, a pairing that delivers fabulous summery flavors. The recipe, if you can call it that:

Corn and Basil Salad

2 ears fresh corn / 2 tbls olive oil / 2 tsp cider vinegar / salt & pepper to taste / leaves from 2 sprigs fresh basil, sliced thinly

Shuck corn and cook in boiling water for 4 minutes, then drain. Strip corn kernels from the cob and toss with olive oil, vinegar, salt and pepper. Gently mix in basil. Let rest for 20 minutes, then serve at room temperature. Feeds 4 as a side.

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