This is a great side dish for any prepa­ra­tion of fish or chicken and can also be used as a relish.

Serves 4

Ingre­di­ents

• 4 ears of corn, shucked
• 2 table­spoons olive oil
• Salt and Pepper
• 3 cloves gar­lic, minced
• 1 bunch green aspara­gus, bot­toms trimmed, diced (If the aspara­gus has thick stalks, the ends may need to be peeled to pre­vent them from being too tough.)
• 1 small red bell pep­per, diced
• 1 pint cherry toma­toes, cut in half
• 4 scal­lions, diced
• 2 ounces of fresh basil
• 1 lime, juiced
• 1 table­spoon of honey may be needed

Direc­tions

1. Pre­heat oven to 350°F. Use a par­ing knife to take the ker­nels off of the ears of corn and put them into a glass or ceramic casse­role dish so that there is a thin layer of ker­nels cov­er­ing the bot­tom. Sea­son with salt and pep­per and driz­zle with olive oil. Roast in oven for about 10 minutes.
2. Add the pre­pared gar­lic, aspara­gus, and bell pep­per. Stir the ker­nels well and roast for another 15 min­utes or until the pep­per is soft­ened and the aspara­gus is cooked through.
3. Stir in the cherry toma­toes and roast for another 5 min­utes or until the tomato skins start to shrivel.
4. Stir the scal­lions into the hot mix­ture so that they turn bright green. Chif­fon­ade the basil by stack­ing the leaves on your cut­ting board with a large leaf on the bot­tom of the stack. Roll the leaves hor­i­zon­tally and cut very thin slices from the roll. Stir the basil into the corn mixture.
5. Sea­son the salad with salt and pep­per and lime juice. Honey may be needed to sweeten the mix slightly when the corn is not in sea­son. Serve hot as a side dish or cold as a relish.