From Island Lake Lodge Cookbook
This recipe is from Mark Butcher, sous chef at Island Lake Lodge, Fernie, B.C.
- 3 ears of corn, shucked
- 1/2 c. rice vinegar
- 1 t. liquid honey
- 1/3 c. finely diced sweet red pepper
- 1/3 c. thinly sliced green onions
- 1/3 c. shredded fresh basil
Cook the ears of corn in boiling water about 10 minutes until tender. Remove and when cool enough to handle, cut the kernels from the ears and put into a medium bowl. In a small saucepan over medium-high heat, bring the vinegar and honey to a boil, then pour it over the corn. Stir in the red pepper and green onions. Let stand at room temp for 12 hours. Just before serving, stir in the basil. Serves 4.