Summer--Even in the Midst of Winter

Thank goodness that we live in a time where we can still enjoy summer produce during the winter. Squash, potatoes, and other root vegetables are fantastic, but isn't it nice to know that you can still have corn, tomatoes, and basil when it is cold out?

Basil-Corn Salad

Ingredients:

4 ears fresh sweet corn (white, yellow, or combination--see recipe notes)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oi;
1 tablespoon white wine vinegar

Directions:

Heat oven to 400 degrees F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablepoon olive oil; place on ungreased cookie sheet. Bake 18-20 minutes or until crisp-tender.

Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.

Cover and refrigerate salad until ready to serve.

Makes 8 servings.

Recipe Notes: To save time, use 2 cans (15.25 oz each) whole kernel sweet corn, drained, in this recipe. Or, you can use frozen corn that has been thawed.

Source: Betty Crocker website. It is originally from a blog called "Eclectic Recipes." You can find the Betty Crocker posting of this recipe here.

Notes: I would suggest that if you can't use fresh corn, you should use frozen white corn. It tastes just as good as the fresh corn in this recipe.