Using large knife, cut corn kernels from cob.
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
Add half of garlic to each skillet; sauté 1 minute.
Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
Remove from heat.
Add half of basil to skillets.
Transfer corn mixture to large bowl.
Cool slightly, stirring occasionally.
Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
Season with salt and pepper.
Cover; chill 3 hours or up to 8 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	199.42 Kcal (835 kJ)
Calories from fat	113.41 Kcal
		% Daily Value*
Total Fat	12.6g	19%
Sodium	18.24mg	1%
Potassium	385.93mg	8%
Total Carbs	21.05g	7%
Sugars	5.46g	22%
Dietary Fiber	3.28g	13%
Protein	3.36g	7%
Vitamin C	14.3mg	24%
Iron	1.1mg	6%
Calcium	15.2mg	2%

Amount Per 100 g
Calories	121.06 Kcal (507 kJ)
Calories from fat	68.84 Kcal
		% Daily Value*
Total Fat	7.65g	19%
Sodium	11.07mg	1%
Potassium	234.27mg	8%
Total Carbs	12.78g	7%
Sugars	3.32g	22%
Dietary Fiber	1.99g	13%
Protein	2.04g	7%
Vitamin C	8.7mg	24%
Iron	0.6mg	6%
Calcium	9.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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