Here’s a wonderful addition for your summer recipe files. From Healthy Holidays by Marilu Henner this recipe was recently featured in our LIGHTEN UP class currently being offered in the members area. If you think corn has to be boiled to a starchy pulp and used only as a conduit for butter, think again! Corn can be a healthy refreshing dish that won’t do damage to your health or your hips !
-5 tablespoons extra virgin olive oil
-8 cups fresh organic corn kernels (10 to 12 ears)
-1-1/2 teaspoons sea salt
-1/2 teaspoon freshly ground pepper
-1 small red onion, thinly sliced
-3 organic scallions, white and green parts, thinly sliced
-2 tablespoons cider vinegar
-1 teaspoon balsamic vinegar
-1 cup julienned organic sweet basil
Heat 3 tablespoons of the oil in a large skillet over medium heat.
Add the corn, salt, and pepper, and cook for 5 minutes, or until just cooked and no longer starchy.
Remove from the heat. Stir in the red onion, scallions, cider and balsamic vinegar and the remaining olive oil.
Allow the salad to cool; stir in the basil before serving. Serve cold or at room temperature.