An ode to summer, perfect for seaside picnics and family get-togethers.
Ingredients
5-6 ears of fresh corn
2 garlic cloves, sliced
3 tablespoons extra virgin olive oil, divided (one tablespoon for the skillet, one for the salad’s dressing)
⅔ cup fresh basil, julienned
16-20 ounces Roma, cherry or other sweet tomatoes, chopped
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
Instructions
With a sharp knife, slice the corn kernels off of each cob.
Warm 1 tablespoon olive oil in a large skillet over medium heat; add the corn kernels and garlic. Sauté until the corn is tender and the garlic begins to brown, about five minutes.
Pour the corn and garlic into a serving bowl and allow the corn to cool slightly.
Add the basil and chopped tomatoes to the corn, stir to combine.
Whisk together the remaining olive oil and the balsamic vinegar; season with salt and pepper.
Drizzle over the salad and gently stir to combine.
Cover and refrigerate for a few hours before serving.