Corn, Tomato and Basil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh, colorful and simple, this salad is the essence of summer. In the picnic basket, tuck a cold pack next to this dish to keep it at the right temperature. Ingredients:
6 large ears white corn, husked |
5 tablespoons olive oil |
1 tablespoon finely chopped garlic |
1/2 cup (packed) thinly sliced fresh basil |
5 plum tomatoes, seeded, chopped |
3 tablespoons balsamic vinegar |
Directions:
1. 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.
2. 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.
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