Cherry Summer Salad and Corn on the Cob

Summer Feast

 Summer foods- Who can live without a good salad and corn on the cob?

This week at my apartment, we made corn on the cob slathered in honey butter, and a Cherry summer salad with toasted pecans.
Yum.

Corn on the Cob with honey butter:
4 ears of corn, shucked
3 tablespoons honey butter
salt to taste

Boil a quart of water. Add the 4 ears of corn and boil for 6-10 minutes, or until tender.
Drain. Add the honey butter in the pan, and fully coat the corn. Sprinkle with salt to taste.


Cherry Summer Salad:
4 cups mixed greens
1 cup cherries, pitted and sliced in half
1 cup toasted pecans
1/2 cup balsamic vinegarette

Toss the greens in the balsamic. Divide evenly among four bowls. Evenly distribute pecans and cherries among the bowls.

Serve with a french baguette or multigrain toasts.

Corn on the Cob with Honey Butter

Cherry Summer Salad with Pecans