September 24, 2017
Salads, Vegetable Salad, Vegetables,
Corn, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Labor Day, Picnic, Potluck, Summer, Stove Top, Gluten-Free, No Eggs, Vegetarian, Sugar, Herbs, Kosher Dairy more
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"Recipe source: local newspaper"
Over medium heat heat a skillet and add the butter and then the corn and brown sugar, stirring to coat. Add salt and pepper and water. Reduce heat to low and cook 10-15 minutes or until most of the liquid evaporates, stirring occasionally. Transfer to serving bowl and let cool 5 minutes.
Stir in arugula, basil and lemon juice. Toss. Drizzle with balsamic vinegar.
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Very tasty! Each ingredient is a part and they all come together well.