serves eight:
4 cups corn, cut off cob (or frozen)
3/4 cup pine nuts, toasted
2 tbsp. garlic, minced
1 medium yellow onion, diced
4 tbsp. olive oil
1 whole red pepper, diced
1 cup tomato, diced
1/4 cup basil, chopped
1/4 cup parsley, chopped
Salt & pepper to taste

Saute garlic and onion in olive oil until golden. Add corn kernels and saute 4-5 minutes over medium heat. Let cool and stir in rest of the ingredients. Great served hot or cold or as a relish for grilled chicken or shrimp.

Click here for printable version.