This easy-to-prepare yields a tasty addition to summer meals that is healthy, too.
Ingredients
| 2 lbs. grape or cherry tomatoes, halved, or 2 large tomatoes, chopped | 2 Tbsp. extra-virgin olive oil |
| 6 garlic cloves, smashed | 1 tsp. coarse salt |
| Handful of fresh basil leaves, torn | 5 ears fresh sweet corn in the husk |
Preparation
1. Preheat the oven to 400°F. Combine the tomatoes, garlic, basil, oil and salt in a large bowl.
2. Meanwhile, place the unshucked ears of corn in the oven and roast for about 20 minutes (you’ll smell the aroma of sweet corn when they’re done).
3. Let the corn cool in the husks.
4. Remove the husks and shave the kernels off the cobs into the tomato mixture. Stir and use as desired. Preparing several hours in advance gives the flavors more time to develop.
Makes enough to top one pound of pasta (four servings).
Nutritional Information: Calories: 260; Fat: 10g; Cholesterol: 0mg; Sodium: 520mg; Total Carbohydrates: 44g; Dietary Fiber: 8g; Sugars: 12g; Protein: 8g.
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Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). © 2016. Photo by Jonathan Lovekin.
