Thursday, July 23, 2009

Roasted Corn Summer Salad (add seafood for Pescos)

4 ears of fresh corn
1 smal bag of baby red potatoes
1 small red onion, quartered and sliced
1/2 cup fresh basil, roughly chopped
1 pint cherry tomatoes, halved
1 pound of crabmeat or lobster for pesco vegetarians
2 lemons
1/3 cup olive oil
salt and pepper to taste

Run ears of corn under water and then put in Pyrex dish. Place it in a 400 degree oven for 40 minutes. Remove and let cool. Boil potatoes for 15 min or until tender with fork, let cool. Shuck ears of corn and then cut the corn kernels off the ears into a bowl. Quarter the baby red potatoes and put them into the same bowl. Add lobster or crab, thinly sliced red onions, tomatoes and chopped basil. Wisk together juice of 2 lemons with no seeds and the olive oil. Pour over the mixture and toss lightly. Add salt and pepper to taste.

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