Summer Corn with Basil Butter

basil buttered corn I’m giving you a recipe today that will rock your world, two words … basil butter. You can slather it on just about anything, grilled veggies, fish, chicken, steak, burgers, eggs, pasta, polenta and mashed potatoes just to name a few, and it’s quick and easy to make!

basil butter In addition to the fresh basil there’s some garlic and lemon zest added into the butter, believe me you’ll want to make extra so you can stash it away in your freezer, it’s that good.

basil plant I love this time of year because I can walk out my back door and grab as much basil as I want, have I ever told you that basil is my favorite herb of all?

basil butter Besides making fresh basil pesto this is another great way to capture the flavors of summer. This is an old Fine Living recipe that never fails. You can shape it into a log by using plastic wrap tightening the ends as if it were a sausage, then refrigerate until firm so you can cut off coins making it easy to spread.

basil buttered corn

I love it smeared all over fresh corn on the cob, the combination basil, lemon zest and garlic is a match made in heaven!

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Basil Butter
 
Adapted from Fine Living
Author:
Ingredients
  • 1 cup unsalted butter, softened at room temperature
  • 1 cup finely chopped sweet basil
  • 2 teaspoons finely minced garlic
  • zest of 1 lemon
  • salt and pepper to taste
Instructions
  1. In a bowl combine the butter, basil, garlic, lemon zest,salt and pepper.
  2. Mash with a spoon until very well combined, I like to keep turning it with a rubber spatula.
  3. Use immediately or wrap into a log and refrigerate until firm, about 30 minutes.
  4. Cut into coins to use on veggies, fish, chicken, burgers, steaks, pasta, polenta, potatoes, eggs or anything else you can think of.
  5. The butter keeps well in the fridge for 2 weeks or up to a month in the freezer.

 

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Summer Tomato and Corn Tart

summer tomato and corn tart

Tomato season is finally here, and nothing compares to the taste of a summertime vine ripened tomato! We have such a short season here in Chicago and I look forward to making this tart each year when the tomatoes are at their peak!

summer tomato and corn tart

The base of this tart is made with phyllo dough, I like using a phyllo crust because it’s light, flaky and gives you a nice crunch with every bite, it’s also very easy to work with because it’s so forgiving, you could put a ripped piece down and no one would know the difference. I always have a box handy in my freezer, just follow the directions for defrosting before you want to use it.

Like I said, I prefer using phyllo dough for this tart, it seems to even lighten it up a bit, but in the past I’ve even used a pie crust and it was just as good, so feel free to use whatever kind of crust you like.

tomato and corn tart ingredients

Because really, it’s all about the other delicious ingredients. Along with some juicy ripe tomatoes I added caramelized onions, shredded mozzarella, fresh basil and planks of corn.

summer tomato and corn tart

This is the perfect summertime meal, add a green salad and you’re all set!

summer tomato and corn tart

I’ve made this twice already and intend to make it a few more times this summer, I hope you give it a try!

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Summer Tomato and Corn Tart
 
Make this delicious tart when tomatoes and fresh corn are at their peak in the summer
Author:
Ingredients
  • tart pan with removable bottom, sprayed or brushed with olive oil, I used a 7 x 11, but you can use any size, just adjust the ingredients accordingly
  • 6 layers of phyllo dough adjusted to fit in the tart pan
  • 3 sweet onions, sliced, cooked down to a nice carmelization
  • tomatoes, sliced thin, preferably done on a mandoline, enough so you can overlap each piece, you can also use some cherry tomatoes cut in half to place in between the sliced tomatoes
  • shredded mozzarella,not the wet kind, enough to cover the bottom of the tart pan you use
  • 2 or 3 ears of steamed or grilled fresh corn, cooled and cut into planks
  • olive oil
  • dried oregano
  • fresh basil
  • grated romano or parmesan cheese
Instructions
  1. Prep all the ingredients first, cook down the sliced onions in a skillet drizzled in olive oil, low and slow until a deep caramelization happens, could take around 30- 40 minutes. Set aside.
  2. Have your tomatoes thinly sliced.
  3. Have your corn cut into planks and set aside.
  4. Have your mozzarella shredded and ready to go.
  5. When every thing is prepped, open up the box of phyllo and start to layer tart pan using one sheet at a time, spraying or brushing each layer all over with olive oil making sure to fit it into the pan placing the phyllo up the sides as well.
  6. When the 6 layers are complete, spread shredded mozzarella all over the bottom covering completely, sprinkle with grated romano or parmesan and some chopped fresh basil all around.
  7. Take a fork and place the caramelized onions all over the shredded mozzarella, you will probably have some extra.
  8. Place the corn planks all around.
  9. Top with the sliced tomatoes, overlapping each to cover the whole tart, you can also add some sliced cherry tomatoes if you desire.
  10. Drizzle the whole thing with olive oil and sprinkle dried oregano all over as well, plus salt and pepper.
  11. Place tart in a pre-heated 400 degree oven for around 30 minutes or until phyllo is nicely golden brown and you can see the mozzarella all melted down.
  12. Let it rest before removing the bottom and cutting, I use a pizza cutter to cut through the phyllo.
  13. Garnish with more fresh basil.

 

 

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