Tomato, Basil and Corn Salad

  • 6 ears of fresh sweet corn, husked
  • 5 Tablespoons Olive Oil
  • 1 Tablespoon finely chopped garlic
  • ½ cup packed thinly sliced fresh basil
  • 5 plum or two large tomatoes, seeded, chopped
  • 1 red pepper seeded and chopped
  • 3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and red peppers; 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 to taste. Cover; chill 3 hours or up to 8 hours.

 

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