“Corn with Basil and Red Wine Vinegar”

August is the month for corn. One day I had some corn on the cob I needed to use. I kept thinking about one of my Mom’s recipes for fried corn. But I wanted something lighter like salad. So I thought to myself, “Self come up with a salad.” My herbs especially my Basil has been growing like crazy and I needed to use some to cut it back. So my creation is Fresh Corn with Basil and Red Wine Vinegar. Nothing like fresh corn from the cob, sautéed and tossed with shallots, garlic, red pepper flakes for a little heat, the spiciness of fresh basil tossed with red wine vinegar. The vinegar gives this side a pop of savory tartness. The corn is sweet and kind of crunchy. What can I say? It’s an awesome combination. The next time you’re looking for a new recipe for fresh corn, try Corn with Basil and Red Wine Vinegar.

Corn with Basil and Red Wine Vinegar

Corn with Basil and Red Wine Vinegar

3 cups fresh or frozen corn kernels (six ears of fresh)

2 T. Olive oil

1 T. minced shallot

1 garlic clove, minced

1/4 t. salt

Ground black pepper to taste

1/2 t. red pepper flakes

1/4 cup fresh Basil, chopped

2 T. red wine vinegar

Heat olive oil in a 10 inch skillet over medium-high heat. Add corn to skillet and sauté until corn begins to brown, about 7 to 10 minutes. Add shallot and garlic, cooking about 2 to 3 minutes until fragrant.

Remove from heat; stir in salt, black pepper, red pepper flakes, basil, and red wine vinegar. Serve warm, at room temperature or cold. Perfect with your favorite grilled meat or seafood. For a variation, add chopped red bell pepper. It’s amazing!