Warm Corn Salad with Shallots and Basil

This salad showcases sweet summer corn. It tastes wonderful either warm or cold and with either white or yellow corn. Hence, frozen corn will not suffice in this dish.


Warm Corn Salad with Shallots and Basil

Serves 6

Ingredients
- 7-8 ears corn on the cob (white or yellow)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 shallot, finely diced
- salt
- fresh ground pepper
- 1/3 cup fresh basil (about 6 medium size leafs)

Remove the husks and silk from the corn. Place corn in a large shallow dish or bowl and use a knife to cut the corn off the kernel. This will prevent the corn from going everywhere.
Heat a large sauté pan with the olive oil on medium heat for 1 minute. Add the butter and let it melt and combine with the oil. Add the shallots to hot oil and sauté for about 2-3 minutes until soft on medium to medium/low heat. Be careful not to burn butter or the shallots. Turn down the heat if needed. Add the corn kernels and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Sauté the corn on medium/low to medium heat for approximately 7 minutes, stirring occasionally. The corn should be crisp, but cooked completely and not starchy. Add more salt and pepper to your taste.
Transfer the hot corn to a medium size-serving dish and let stand 5 minutes to cool slightly.
Chop the basil at the last minute, and sprinkle on top just before serving, or the basil will turn black and wilted if the corn is too hot.