It pairs perfectly with Alaskan seafood.
What You’ll Need:
6 ears corn
1 medium sweet onion
2 sweet mixed peppers
1 jalepeno or serrano pepper (optional)
1/2 cup basil or Thai basil
3 tablespoons of extra virgin olive oil
Salt to taste
Chili pepper to taste (optional)
What To Do:
Remove the husks from the corn and cut the kernels off as close to the grain as possible. (This should yield about 5 cups of kernels.)
Add 1 1/2 tablespoons of olive oil to a large, heavy sauté pan. Add the onion, peppers, salt, and chili pepper. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until onions are soft.
Add remaining oil and corn to pan, turn up heat to medium high and sauté for 3 to 4 minutes. Fold in chopped basil, add salt and pepper to taste, and serve.
Post written by our seafood merchant, Brittney Bullock.