Ingredients
Scale
- 6 ears of corn, husks and silks removed
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 plump clove garlic, minced
- 3/4 cup small-diced red onion
- 3/4 cup chopped sun-dried tomato
- 1/2 cup chopped pepperoncini
- 1/2 cup julienned fresh sweet basil leaves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- salt and freshly ground pepper to taste
Instructions
- When husks and silks are removed, cut the kernels off the cob, cutting close to the cob.
- In a large nonstick sauté pan over medium high heat, warm the butter and olive oil until butter is completely melted.
- Add the minced garlic and cook until it releases its aroma and just begins to brown, about 30 seconds.
- Add the corn and sauté, stirring occasionally, until golden and just tender, about 7 – 8 minutes.
- Transfer the corn to a bowl and let cool.
- Add the remaining ingredients – red onion, sun-dried tomato, pepperoncini, basil, vinegar, olive oil and salt and pepper.
- Toss until fully combined.
- Adjust the seasoning as you like.
- Serve at room temperature.