Monday, August 30, 2010

Lemon-Basil Corn

I'm so glad that we planted lots of herbs in our garden!

Lemon-Basil Corn

Recipe courtesy of Food Network Magazine

Bring 4 cups water, 1/2 cup basil leaves, 1/2 lemon, 3 tablespoons olive oil and a pinch of salt to a boil. Add 4 ears of corn; cook about 5 minutes. Mix 1/2 cup torn basil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3 tablespoons olive oil. Drain the corn and toss with the flavored oil and a splash of the cooking water.

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