Sunday, September 11, 2011
A pretty side dish with cheese and corn - my favorite foods all in one recipe. Oh My.
1/2 tablespoon olive oil
1 ear corn, husked and cleaned
8 ounces tomatoes or 1/2 pint grape tomatoes or 1 chopped tomato (drain the excess water after chopping)
3 ounces fresh mozarella (we used shredded)
2 tablespoons chopped fresh basil
Directions: You can boil the corn cob but we love the extra flavors when it is grilled. Scrape corn kernels into a medium bowl.
Cut tomatoes, drain and add to bowl.
Cut cheese into dice a little larger than corn kernels (or use shredded cheese). Add to bowl.
Toss with oil and basil. Season with salt and pepper.
Makes 2 servings.
Note: Grilling corn brings out such nice flavors. The recipe for grilling vegetables is on page 100 Tastes & Treasures cookbook. Lon's at Hermosa Inn share easy instructions for Grilled Fennel. It works for most vegetables.