Ingredients

• 6 ears of corn, cut off the cob
• 1 onion, minced
• 1 red pepper, diced
• 1 T. extra virgin olive oil
• 2 T. fresh parsley
• 12 basil leaves, chopped
• 2 tomatoes, diced

Directions

• Saute corn, onion, and pepper in olive oil over medium high heat.
• Once ingredients begin to soften, stir in tomatoes.
• Add herbs.

Serves: 10

Note: Good served warm or chilled.