Lemon Basil Corn Recipes

FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER

Steps:

• Brush corn with combined butter, basil and zest.
• Sprinkle with cheese.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.

LEMON BASIL GRILLED SALMON

Steps:

• Heat the grill to medium-high heat and brush grates clean with wire brush and brush grates with oil to prevent sticking.
• In a small bowl combine the Land O Lakes® Butter with Olive Oil & Sea Salt with 1 tbsp fresh basil, lemon zest, garlic powder and salt and pepper to taste. Stir until combined and set aside.
• Brush the salmon filets with the vegetable and season to taste with salt and pepper. Place salmon, SKIN SIDE UP, on the hot grill for about 2 minutes, until salmon easily moves away from grill grates. Flip salmon and reduce heat to a medium-low and continue cooking about 3 to 5 minutes, until salmon is cooked and easily flakes.
• Top each hot piece of salmon filet with the lemon basil topping so it melts into the salmon.
• Meanwhile grill the corn alongside the salmon until the kernels are slightly charred. Carefully cut off the corn kernels and add to a medium bowl. Add in the tomatoes, remaining 1 tbsp of fresh basil and salt and pepper to taste.
• Serve the corn salad over the top of the hot salmon and enjoy!

ZUCCHINI AND FRESH CORN SALAD

Steps:

• For the Salad
• With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
• For the Lemon-Basil Vinaigrette
• Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
• Note: You'll have vinaigrette left over to use on other salads, or make this one again!

CORN ON THE COB WITH LEMON-BASIL BUTTER

Steps:

• Lemon-Basil Butter: Put all ingredients in food processor and pulse until basil is incorporated into the butter and is light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated; let soften before serving
• For Grilled Corn on the Cob in Husks: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties. Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 minutes. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes, turning often, until tender. Serve with extra Lemon-Basil Butter on the side. Makes 8 servings.

LEMON-BASIL CORN

Steps:

• Bring 4 cups water, 1/2 cup basil leaves, 1/2 lemon, 3 tablespoons olive oil and a pinch of salt to a boil. Add 4 ears of corn; cook about 5 minutes. Mix 1/2 cup torn basil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3 tablespoons olive oil. Drain the corn and toss with the flavored oil and a splash of the cooking water.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.