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Author Notes: This is a great simple salad that celebrate summer's bounty. It's very flexible and the quanitites of vegetables can be adjusted to accommodate what you have on hand. This rendition of the salad was shaped by the vegetables we received in our CSA (Community Supported Agriculture) farm share. —City Share
- 3 ears of corn, kernels cut off the cob
- 3 cloves of garlic, minced
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 handful basil, finely chopped
- 1 tablespoon apple cider vinegar
- splashes olive oil
- pinches salt and pepper
- Heat a frying pan and coat with oil. Add corn and saute for 1 minute. Add half the garlic and saute for 1 more minute.
- Combine the corn and garlic with the tomato, cucumber, basil and vinegar. Season with a pinch of salt and pepper to taste.
- This recipe was entered in the contest for Your Best Corn Recipe
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
The freedom to snack.