Friday, September 9, 2011
As summer nears the end our time here in the Pacific Northwest sadly does as well. I sit on our deck and think about the subtle changes that have already started to occur. The crisp air in the mornings, the changes in the garden and the flocks of birds migrating..... it's all magic. This recipe was inspired by my daughter, who prepared something very similar to this last night for dinner. Use the freshest corn you can find as it is the end of it's season here as well.
2 ears fresh corn (cut from husk)
1 cup grape red tomatoes (halved)
6 leaves of basil
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
1-2 tablespoons fresh lemon juice
Salt and pepper to season
Whisk together white wine vinegar and olive oil. Set aside.
Remove corn kernels from cob. Add 1 to 2 tablespoons fresh lemon juice, let sit for about 30 minutes or so. Then add tomatoes and vinegar and olive oil mixture. Season to taste. Fresh cracked pepper works really well in this. Let sit another 15 to 20 minutes. Enjoy!
Makes about 2 to 3 servings.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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