Corn Salad With Soybeans, Cherry Tomatoes, and Bas...

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Corn Salad With Soybeans, Cherry Tomatoes, and Basil

This simple, tasty salad from Abra Berens’ Ruffage is summer in a bowl. Pan-frying the corn kernels enhances their complex sweetness, and adding fresh basil and tomatoes brings in a note of bright acid.

How to Make It

Step 1

Heat a glug of neutral oil in a large frying pan over high heat until shimmering. Add the corn and pinches of salt and pepper. Allow to brown without stirring, about 7 minutes—stir too much and it won’t caramelize. When lightly browned, give a good flip or stir to cook the other side, about 7 minutes. Transfer the corn to a bowl.

Step 2

Add another glug of oil to the pan and sweat the onion and garlic until tender, about 7 minutes. Add the wine and reduce by half.

Step 3

Add the soybeans and allow to steam in the residual wine until the beans are bright green (they are hard to overcook!) and the wine is fully reduced, about 5 minutes. Add the tomatoes to the soybeans. Add the butter and let it melt and make everything glossy. Combine with the corn; taste and adjust the seasoning.

Step 4

Tear the basil leaves over the whole lot and garnish with the sour cream. Serve warm or at room temperature.

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