Sweet corn with beets and basil
4 servings
30 minutes
Sweet corn with beetroot and basil is a vibrant and refreshing dish that combines the natural sweetness of young corn ears, the earthy flavor of beetroot, and the aromatic freshness of basil. This dish reflects the traditions of European cuisine where simple ingredients come together in harmonious combinations. Historically, beetroot has been a valuable food source in Europe due to its nutrition and versatility. Corn, although brought from the New World, has long been rooted in local gastronomy. The dressing made from olive oil and spices enhances the flavors, making the salad an ideal addition to a summer table. It can serve as a standalone dish or as a light side to meat and fish, offering a balanced combination of freshness and richness of taste.
1
Carefully, with a sharp knife, cut the kernels off the corn cobs and transfer them to a bowl. Add beetroot and drizzle with olive oil. Season with salt and pepper, and add torn basil leaves. Mix and serve.
- Baby corn: 2 pieces
- Baby beetroot: 500 g
- Extra virgin olive oil: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Basil leaves: 2 tablespoons
2
Boil the corn cobs in salted boiling water until soft for about 4 minutes. Transfer to a plate.
- Baby corn: 2 pieces
- Coarse salt: to taste
3
Add well-washed beets (unpeeled) to the same water and boil, covered, until soft, for 30-35 minutes. Transfer to a plate. Cool and peel. Then cut into 4 pieces.
- Baby beetroot: 500 g