Corn, Tomato and Basil Salad
Submitted By: Christine Griffin Lot # 2266
Course
Soups and Salads
Ingredients
6
white corn
large ears, husked
5
tbsp
olive oil
1
tbsp
garlic
finely chopped
1/2
c
fresh basil
(packed) thinly sliced
5
plum tomatoes
seeded, chopped
3
tbsp
balsamic vinegar
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.