This will serve 3-4 hungry people as a topping/salad
-4 ears corn, cleaned, kernels removed (you eat the corn raw)
p1/2 sweet onion, chopped to size of corn kernels
-toss with good balsamic vinegar
-a little pepper
- optional extra virgin olive oil
before serving, chiffonade fresh basil (or just chop) and toss in salad.
We served this over grilled pork tenderloin and it was really yummy. Would be great with fish too.
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