SERVES 10
SKILL LEVEL: EASY
COOK TIME: 50 MINS.
PREP TIME: 15 MINS.
COST: $
Sweet corn, sweet basil, and sweet Vidalia onions—that’s my idea of a sweet and savory summer dish. It’s not much more difficult to make than corn on the cob, and when these vegetables are at their peak it is a divine combination. As for jalapeños… why not? Corn and hot peppers are two of the great gifts of the Americas to the world. They make great dance partners.
2 Vidalia onions, sliced into ½-inch slices
¼ cup extra virgin olive oil
Salt, to taste
10 ears fresh corn, shucked
1 cup basil leaves
4 Fresno or jalapeño peppers, seeded and thinly sliced
Juice and zest of 2 lemons
1½ teaspoons sugar (optional)
Pepper, to taste
1. Preheat the oven to 400 °F.
2. Toss the onions in 3 tablespoons olive oil, and season with salt. Spread out on a large baking dish and roast until tender, about 20 minutes. Transfer to a large bowl and set aside.
3. Place the corn on the same baking sheet and drizzle with the remaining olive oil and roast, tossing every few minutes, for 15 minutes. Add to the bowl with the onion, along with the remaining ingredients, and toss to combine. Serve warm or at room temperature.
