This late spring corn serving of mixed greens is very versatile and totally addictive. Add it to your mid year side dish menu. You won't be disillusioned!
Such a straightforward, basic serving of mixed greens but, I genuinely couldn't quit eating this mid year corn plate of mixed greens.
A little taste here, a little taste there.
I was fortunate any made it to serve visitors later that night – it's such a pearl of a side dish!
I never figured I could have a sweet corn habit however subsequent to inspecting it wearing a light vinaigrette and hurled with new basil and cherry tomatoes, I'm almost certain I have to purchase stock in a cornfield some place.
I conveyed a supplication to my companion Kim (who has perfect preference for nourishment) to assist me with conceptualizing some flavorful yet special summer side dishes.
Also try our recipe : Spinach Dip Stuffed Mushrooms #vegetarian #food #dinner #mushroom #easy
- 6 ears of corn, shucked
- 1/2 cup finely diced red onion
- 1 cup cherry tomatoes, sliced in half
- 3 tablespoons cider or red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned/chiffonaded fresh basil leaves
INSTRUCTIONS
- Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.
Source : bit.ly/39O7MG3
Read more our recipe : HOW TO MAKE VEGAN NAAN #vegan #vegetarian #yummy #cauliflower #mushroom
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