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Corn Salad with Soybeans, Cherry Tomatoes and Basil

corn-salad-soybean-cherry-tomato-basil.jpgIngredients:

4 ears sweet corn, shucked, kernels off
1 pint cherry tomatoes, halved

Light Olive Oil
3 sprigs basil

Salt and fresh ground pepper
2T butter

1 red onion
Dollop sour cream

3 garlic cloves
1 cup white wine

8 ounces frozen soy beans


Directions:

Heat a glug (2T to 3T) of olive oil in a frying pan. Add corn and pinches of salt and pepper. Allow corn to brown lightly, about 7 minutes on each side. Transfer corn to a bowl.

Add another app 2T olive oil to pan and sauté the onion and garlic, about 7 minutes. Add wine and reduce by half.
Add soybeans and allow to steam in the wine until the beans are bright green and the wine is totally reduced. Add the butter and let it melt Add corn and adjust seasoning. Tear the basil leaves over the whole lot and garnish with sour cream. Serve warm at room temperature.