Ingredients
- Salads
- 4 ears corn, shucked
- 1/3 cup small-diced red onion
- 2 Tbsp. cider vinegar
- 2 Tbsp olive oil
- 1/3 tsp kosher salt
- 1/3 tsp freshly ground black pepper
- 1/3 cup fresh basil leaves -finely cut
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
- Corn
- Fall Vegetable Sheet Pan Roast
- Persimmon Salad
- Ruth’s Pasta Broccoli Dish
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