Tuesday, August 30, 2011

Sweet Corn and Basil

A no fuss delicious side to anything you've grilled on the barbecue.  I could also see this along side a Mexican themed meal.  So simple and so tasty.


4 Cobs of sweet corn
1/4 Cup of Basil, chopped
1 Tbs Olive oil
1/2 Cup of Manchego or Parmesan cheese, grated
Handful of cherry tomatoes, cut in half
Salt and pepper to taste
2 Limes, squeezed

For the corn:

Boil or grill corn.  Once cooked remove the kernels from the cob by cutting down the side.  Tip: place corn on top of a clean kitchen cloth so the kernels don't fly everywhere as you cut them off the cob.  

Heat extra virgin olive oil in a saute pan on medium heat and add corn, basil, tomatoes and season with salt and pepper.  Cook while stirring for about 5 minutes.  Add cheese and stir for a minute or two, add lime and serve.  You can reheat this later in the same saute pan or it can also be served at room temperature.

No comments:

Post a Comment