Ingredients
4 ears of corn, husked
1/4 cup (60 ml) EVOO (extra virgin olive oil)
2 Tbs. (30 ml) lemon juice
2 cups (480 ml) grape tomatoes, halved
1/2 red onion, halved thin sliced
fresh zest of lemon
1/2 cup (120 ml) fresh basil leaves, cut into small strips
2 Tbs. (30 ml) chopped targon
1. Preheat a grill pan to medium heat. Rub corn with olive oil and grill, turning occasionally until charred. ~ 10 minutes. Let cool, cut the kernels off the cob.
2. In a food processor , combine 1/2 c grilled corn kernels with the lemon juice and mayonnaise and pulse until coarsely chopped. With the motor running, add the olive oil in slow, steady stream, and process until blended, season with salt and pepper.
3. In a medium bowl toss together the remaining corn, tomatoes, onion, lemon zest, and basil. add the dressing and toss with tarragon.
-Originally from Cooking with Isaiah, by Silvana Nordone
4 ears of corn, husked
1/4 cup (60 ml) EVOO (extra virgin olive oil)
2 Tbs. (30 ml) lemon juice
2 cups (480 ml) grape tomatoes, halved
1/2 red onion, halved thin sliced
fresh zest of lemon
1/2 cup (120 ml) fresh basil leaves, cut into small strips
2 Tbs. (30 ml) chopped targon
1. Preheat a grill pan to medium heat. Rub corn with olive oil and grill, turning occasionally until charred. ~ 10 minutes. Let cool, cut the kernels off the cob.
2. In a food processor , combine 1/2 c grilled corn kernels with the lemon juice and mayonnaise and pulse until coarsely chopped. With the motor running, add the olive oil in slow, steady stream, and process until blended, season with salt and pepper.
3. In a medium bowl toss together the remaining corn, tomatoes, onion, lemon zest, and basil. add the dressing and toss with tarragon.
-Originally from Cooking with Isaiah, by Silvana Nordone
