Sweet Corn and Onions with Lemon Basil from Molto Batali: Simple family meals from my home to yours

• By foodie User FoodieReview
  More recipes by this foodie >
• Difficulty: Easy
• Course: Side Dish
• Serves: 8-10

Ingredients

Make it once, you’ll be sure to throw a few extra ears on the fire to ensure you’ll have leftovers!

3 large sweet onions, halved and sliced into ½-inch-thick half-moons
3 tablespoons plus ¼ cup plus ¼ cup extra virgin olive oil
12 fresh sweet corn, just shucked
1 cup fresh lemon basil leaves
4 jalapeño peppers, cored, seeded, and sliced paper-thin
Grated zest and juice of 3 lemons
2 teaspoons sugar
Salt and freshly ground black pepper

Method

drizzle with the 3 tablespoons olive oil. Bake in the oven until tender, about 15 minutes. Remove from the oven and transfer the onions to a large bowl, carefully scraping the
bottom of the baking sheet to get all of the onions and their juices.

Place the corn on the same baking sheet and drizzle with ¼ cup of the olive oil. Roast in the oven, turning it occasionally, until just starting to brown, about 20 minutes. Remove, and allow to cool.

Using a serrated knife, trim the kernels from the roasted corn, and add them to the onions in the bowl. Add the lemon basil and the jalapeños, and mix well. Add the remaining ¼ cup oil, the lemon zest and juice, and the sugar. Toss, and season to taste with salt and pepper. Mix gently but thoroughly.

Serve cool.

©Molto Batali: Simple family meals from my home to yours by Mario Batali published by HarperCollins Publishers available now in all good bookstores