Corn, Tomato and Basil Salad
| Servings |
Ingredients
- 6 large ears white corn husked
- 5 T EVOO
- 1 T finely chopped garlic
- 1/2 cup thinly sliced fresh basil packed
- 5 plum tomatoes seeded, chopped
- 3 T balsamic vinegar
Ingredients
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Instructions
- Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
- Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper.
- Cover; chill 3 hours or up to 8 hours.
Recipe Notes
Adapted from Epicurious (www.epicurious.com)