One big job of a recipe developer and blogger is to consistently read as many food blogs as I can. I found out about a wonderful summer blog event that started last week from one of my favorites, White On Rice Couple’s blog. They are part of Summer Fest Community which is in it’s 3rd year celebrating the peak harvest season of produce. This idea was created by Margaret Roach and Deb Puchalla. For the next several weeks, talented bloggers are sharing their recipes or growing tips for ingredients and produce. Margaret Roach from A Way to Garden has chosen to feature corn this week. I love this Corn-Tomato and Basil side dish using fresh corn, cherry tomatoes, basil and Parmesan. Feel free to cook your corn on the grill or however you like. I roasted mine in the oven while I was reading some of my favorite food blogs. For more information on Summer Fest, visit http://awaytogarden.com/3d-annual-summer-fest-starts-wednesday
Fresh Corn-Tomatoes and Basil
6 ears corn, husks removed (I used 3 white, 3 yellow)
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
1. Preheat oven to 450F.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.