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Recipe courtesy Dave Lieberman From the Food Network Site. I made this for thanksgiving last year, and it went over really well. It's been requested again, this year. The recipe asks to cook your own corn, but I've found drained canned corn is just as good. Go easy on the basil and onions. The thinner the onion is sliced, the better, and you probably won't need a whole small onion. The recipe says to serve immediately, but this is one of those recipes that if you let the flavors mingle over night, it tastes all that much better. Use the best kind of olive oil you can find. A good olive oil is one that you can't smell. If you use a cheaper kind, all you'll taste is the oil.
Units: US | Metric
Serving Size: 1 (195 g)
Servings Per Recipe: 6
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