Ah, there is nothing like fresh corn in the summertime! This salad really showcases the sweetness of the corn. It is also a great way to dress up a pretty routine vegetable like corn, and also add some color and crunch at the same time.
6 ears fresh corn (or 2 – 10 ounces each. packages frozen corn)
1 medium onion, chopped (about ½ cup)
1 clove garlic, finely chopped
2 Tbsp. margarine or butter
1 tsp. snipped basil (or ¼ tsp. dried basil leaves)
½ tsp. salt
1 jar (2 ounces) diced pimentos, drained
- If using fresh ears of corn, cut enough kernels from corn to measure three cups.
- Cook and stir corn, onion, celery and garlic in margarine (or butter) in 3-quart saucepan over medium heat until onion is tender, about ten minutes.
- Stir in remaining ingredients, reduce heart.
- Cover and cook until corn is tender, about 3-5 minutes.
Food Mingle Blog Alternatives and Substitutions:
- I have substituted frozen corn in this recipe with no problem – it is much easier and is always available.
- Use less pimentos (or none at all) if the taste is not pleasing to you
- This dish can be served hot or cold.
Yield: 8 servings (95 calories per serving)
Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).