July/August 2009
Serves 10 to 12
- 1 pound fresh or frozen corn kernels
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup prepared basil pesto
- 2 pints sliced cherry tomatoes
- 1/2 cup small, fresh basil leaves
Combine corn, oil, salt, and black and cayenne pepper on a large, rimmed baking sheet. Roast in 425-degree oven 15 minutes or until golden brown, stirring once or twice.
Stir in pesto and tomatoes; season with salt and pepper if desired. Transfer to a serving bowl, and garnish with fresh basil.
