Corn, Tomato and Basil Salad |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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This is a great salad for BBQ's or picnics. It can be made ahead of time and transports easily. I did find that it is better not to store too long because it turns the salad an unappetizing brown color otherwise. From Bon Appetit Weekend Entertaining. Ingredients:
12 ears white corn, large, husked |
10 tablespoons olive oil |
2 tablespoons garlic, finely chopped |
1 cup fresh basil, thinly sliced (packed) |
10 plum tomatoes, seeded, chopped |
6 tablespoons balsamic vinegar |
Directions:
1. Using large knife, cut corn kernels from cob.
2. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
3. Add half of garlic to each skillet; sauté 1 minute.
4. Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
5. Remove from heat.
6. Add half of basil to skillets.
7. Transfer corn mixture to large bowl.
8. Cool slightly, stirring occasionally.
9. Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
10. Season with salt and pepper.
11. Cover; chill 3 hours or up to 8 hours.
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