Roasted Corn Salad

Directions

1. Using a sharp knife carefully cut the kernels off of the corn cobs and set aside.
2. Place a large sauté pan over high heat. Once the pan becomes extremely hot, add the kernels and cook until they start to pop.
3. Stir in the butter and the onion and cook the mixture for 3 minutes, then add the bell pepper, olives, scallions, basil, vinegar, oil and a few pinches of salt and pepper.
4. Toss the mixture to combine and cook for 2 minutes before transferring to a bowl and serving warm.