Desperately seeking summer.
You guys – I have to vent a little bit here because I don’t feel like we’ve had much of a summer here in Chicago. Don’t get me wrong – I’ve had a fantastic summer so far. Summers here in Chicago are always pretty special – this year was no exception, especially given last winter (side eye at you, Polar Vortex).
But, weather-wise – I don’t feel like we’ve had much heat. It’s like we’ve had a really nice, long (albeit enjoyable) spring. We’ve had our share of amazing street festivals, celebrated our friends at several weddings and get-togethers and traveled a bit. Now that we’re on the tail-end of August, I just want summer to slow it down a bit. It might be too late, what with school starting back (or already started) and fall just around the corner.
One way to savor this little bit of pseudo-summer is with this corn recipe I found here. It’s super easy to make and all the ingredients are in season right now. I really believe fresh, sweet corn in the summer is one of the best little pleasures life has to offer.
Once you make this the first time, you’ll realize how easy it is to have something so quick and delicious. I like how the chopped fresh basil adds a nice pop of flavor.
If you don’t want to fool with fresh corn, frozen will work just as well. This will also come in handy once summer is completely gone and winter is (once again) upon us.
But, for now – hope you all are enjoying what little bit of summer we have left!
- 3 cups fresh corn kernels (3-4 ears)
- 2 tbsp extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tbsp minced shallot
- 1 tbsp red-wine vinegar
- 1/4 tsp salt
- Salt and pepper, to taste
Preheat oven to 450°. Toss corn and olive oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 mins.
Combine chopped fresh basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn and combine everything well. It’s really that easy!
This is good served warm, cold or even room temperature.