Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Basil-Marinated Corn on the Cob

Basil-Marinated Corn on the Cob Related:   appetizers, gluten-free, July 4th, kid-friendly, low-fat, pareve, Shabbat, Sukkot, vegan, vegetables & legumes, vegetarian

Prep time: 20 mins + overnight refrigeration

Cook time: 5-7 mins

Yield: 8-10 servings

User Rating:
VN:F [1.9.22_1171]
Rating: 4.0/4 (1 vote cast)

It’s the end of the summer, and I am making the most of the last of the fresh summer crop. I have been overdosing on peas, tomatoes, okra and fresh sweet corn. This recipe is a great way to use up already steamed leftover corn. It makes a great cold dish and can be made ahead of time for a crowd. I also got to use up some of that fresh basil growing in the garden before it goes to seed. This is one of the simplest dishes I have made this summer, and everyone loves it!

Ingredients

  • 8 ears of corn, husked
  • Marinade
  • ½ cup apple cider vinegar
  • ½ cup water
  • Juice of 1-2 lemons
  • ½-¾ cups flat-leaf or curly parsley, chopped
  • 1 cup red onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • Salt and freshly ground pepper to taste
  • 1/3 cup olive oil
  • 1 cup fresh basil, chopped

Preparation

Bring a large pot of water to boil. Once boiling, add corn and steam for 5 to 7 minutes. Drain and cool completely. Whisk all marinade ingredients, except basil, together. Add basil and stir to mix. Break each ear of corn into half, lay pieces in a large container and pour marinade over them. Cover tightly and refrigerate overnight. Serve cold or at room temperature.

Leave a Reply