Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 3/4 cup packed basil leaves, washed and dried
  
• 1/2 teaspoon dijon mustard
  
• 3 tablespoons white wine vinegar
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• A pinch of sugar
  
• 1 tablespoon extra virgin olive oil
• 5 ears corn, husked
  
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely diced
  

Directions:

Combine all vinaigrette in a food processor and process until the basil is finely chopped. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes and onions. Season to taste with salt and pepper and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Gourmet Magazine.