{"id":44,"date":"2007-03-13T18:28:46","date_gmt":"2007-03-13T23:28:46","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=44"},"modified":"2007-10-29T16:31:19","modified_gmt":"2007-10-29T21:31:19","slug":"9-brown-buttered-corn-with-basil-p-534","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=44","title":{"rendered":"9. Brown-Buttered Corn With Basil p. 534"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2007\/03\/9_brown_buttered_corn_basil.JPG\" style=\"width: 461px\" \/><\/p>\n<p>Again, no recipe for you today but this side dish is so easy you really don&#8217;t need one.    I browned butter in a heavy bottomed pan, and added corn kernels, salt, and pepper. When the kernels were tender (around 4-5 minutes) I stirred in some torn basil leaves.<\/p>\n<p>I think the proportions were a bit off in this one. The book recommends 2 TBS of butter, 3 cups of corn, and 1 cup of basil. I would cut the butter and basil in half. Both added really nice flavours, but the extra butter just wasn&#8217;t really necessary. The problem with the basil was too much flavour, it started to overpower the corn a bit. I&#8217;d also be careful about shredding the basil very finely, as it was I got a lot stuck in my teeth.<\/p>\n<p>Despite my criticisms I thought this was pretty good; fresh and summery. I think the browned butter was a great idea, it added a much appreciated layer of nuttiness to the dish which contrasted nicely with the sweetness of the corn.<\/p>\n<div style=\"position: relative; height: 25px; width: 126px\">\n<div style=\"position: absolute; top:0; left:0; height: 25px; width: 63px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-front.png) left\"><\/div>\n<div style=\"position: absolute; top: 0px; left: 63px; height: 25px; width: 63px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-back.png) right\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Again, no recipe for you today but this side dish is so easy you really don&#8217;t need one. I browned butter in a heavy bottomed pan, and added corn kernels, salt, and pepper. When the kernels were tender (around 4-5 minutes) I stirred in some torn basil leaves. I think the proportions were a bit [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,22],"tags":[105,106,75,44,72],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/44"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}