The July issue of St. Louis At Home magazine features some of my summer-inspired recipes in a cover story about celebrating the Fourth of July at an old family farm in nearby Illinois. It was shot by the talented St. Louis photographer Steve Adams and the expert styling was by Julia Usher, a St. Louis food writer and pastry chef. I loved how it turned out – it was actually produced a few months ago, but Julie did such a great job with the props that it really felt like an old fashioned Midwestern Independence Day party.
This is a perfect potluck dish for summer entertaining – the recipe is simple to make and it’s a crowd pleaser – who doesn’t love fresh sweet corn?
Roasted Corn Salad with Tomatoes and Basil
1 pound fresh or frozen corn kernels
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1/3 cup prepared basil pesto
2 pints sliced cherry tomatoes
½ cup small fresh basil leaves
Combine corn, oil, salt, black pepper and cayenne on a large rimmed baking sheet. Roast in a 425 degree oven until golden brown, about 15 minutes, 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.
Yield: about 10 side dish servings.