Sliced Tomatoes With Corn and Basil |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping. Ingredients:
4 ears sweet corn (2 1/2 c kernels) |
1 tablespoon rice wine vinegar |
1 tablespoon olive oil |
1/4 teaspoon sea salt |
1/8 teaspoon fresh ground pepper |
6 basil leaves, cut into very thin strips, divided |
2 lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced |
1 pint cherries or 1 pint grape tomatoes, cut in half |
rice wine, vinaigrette recipe |
Directions:
1. Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
2. Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
3. Season with additional sea salt and pepper before serving.
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