Confetti Corn Salad

7 years ago

I’m savoring these last days of summer and trying to use as many farmers market summer vegetables as possible. I saw these perfectly ripe bite-size orange tomatoes and couldn’t resist. With some fresh corn on the cob and julienned basil, this couldn’t taste more like summer.

Confetti Corn Salad
1 tablespoon good olive oil
1/2 cup chopped red onion
1 small green bell pepper
1 - 2 cups bite size tomatoes, halved
1 tablespoon butter
5 ears of corn, cut off the cob
Basil to taste, julienned
salt, pepper

Place onion and olive oil in a large sauté pan. Sauté 5 minutes, stir in pepper and sauté 2 more minutes. Add the butter and the corn, salt, and pepper – cook about 5 minutes until the corn is warm but not soft. Toss in the basil and serve immediately.

*Adapted from Ina Garten.

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