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Never, ever would it have occurred to me to use corn and sweet basil as the central flavors in one salad, but the smart people who wrote  “Placer County Real Food From Farmer’s Markets” thought of it.   I made it for July 4 to go with grilled New York steaks and a shrimp pasta salad, and it was a nice crunchy, fresh accent to the heavier meat and creamy pasta.

The salad is colorful and healthy,  unusual and delicious,  and requires very little cooking. It makes a lot, but it keeps well in the refrigerator. This goes great with anything barbecued, or works well as part of a salad buffet because it won’t wilt if left unrefrigerated for a few hours.

That’s a cookbook you ought to try to find, by the way; Amazon has a few copies now and then, and it would appear the price will only be going up in the future, so get it while you can. Beautifully photographed and arranged, this is a cookbook to use all year. Check out their website at


  • 6 ears of corn (I use white, but use whatever is sweetest and freshest)
  • 1 bunch sweet basil
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic
  • 3 summer squash (I used zucchini and yellow crookneck, but again, choose what is best in the market)
  • 1 bunch green onions (scallions)
  • 2 tablespoons red wine vinegar

Using a sharp knife, slice the raw corn from the cobs and place corn in a large bowl.

Chop basil leaves, combine with olive oil, and set aside.

Mince the garlic. Chop squash into small pieces. Melt butter in wide frying pan. Saute garlic and squash over medium heat until squash is just starting to turn golden and is still crisp.

Pour squash into bowl with corn.  Thinly slice the green onions (including all of the greens) and add to the bowl. Pour the basil & olive oil over the vegetables and toss all together. Pour the red wine vinegar over and toss again to combine.

Taste and add salt & pepper if needed.


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