Ingredients
Coarse salt and freshly ground pepper
2 ears of corn, husked and halved
8 baby beets (about 1 pound), trimmed and scrubbed
Extra-virgin olive oil, for drizzling
1 to 2 tablespoons torn fresh basil
Garnish: basil sprigs
Preparation
Bring a medium pot of water to a boil; season with salt.Cook corn until tender, about 4 minutes; remove with aslotted spoon, and transfer to a plate.
Add beets to water, and simmer, partially covered, untiltender when pierced with a knife, 30 to 35 minutes;remove with a slotted spoon, and transfer to a plate. Let coolslightly. Peel, and cut beets into halves or quarters.
Carefully cut kernels from corncobs using a sharp knife,and transfer to a large shallow bowl. Add beets, anddrizzle with oil. Season with salt and pepper, and stir intorn basil. Garnish with basil sprigs.
