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Submitted By: Christine Griffin Lot # 2266
- 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
Servings:
Units:
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Submitted By: Christine Griffin Lot # 2266
Servings:
Units:
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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.
