Sweet Corn Balsmic Salad
For the veggies:
-
* 1 tbs brown sugar
- * Approx 4 ears of fresh corn, or 2 Cups of frozen corn
- * 1 bell pepper (any color will do, but I used half red and half orange), diced
- * 1 medium-to-large tomato, or 2 small tomatoes, diced
- * salt & pepper, to taste
For the dressing:
- * 1 tbs white balsamic vinegar
- * 3 tbs olive oil
- * handful of large basil leaves (5 or 6), chopped
- * salt & pepper, to taste
-
* 1 garlic clove, finely minced
The first thing to do is caramelize the onions. Heat some oil (olive or vegetable) over medium-low heat in a large saute pan. Add the chopped onions and cook until very soft, about 5 minutes. Add in the brown sugar and cook over med-low for an additional 5-10 minutes. As you can see, I let the edges of the onions get a bit too brown while the middle was still white. This was a result of the pan being too hot. If it happens to you, just turn the heat down to low.
Once the onions are nice and caramelized, add in the chopped peppers. Cook over medium for about 3 minutes. Now add in the corn and cook for an additional 5 minutes, or until heated through. Now make the dressing. Add all of the dressing ingredients into a separate bowl, and whisk until well combined. Add the tomatoes and coat, then add it all to the rest of the corn mixture. Serve and enjoy! This goes really well with chicken (I served it with spicy chipotle BBQ chicken drumsticks). You could also serve with tortilla chips like pico de gallo. Either way – it’s a fantastic, flavorful dish that will add a punch of color to any meal!
