Recipe

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• 2 ears corn (steamed or grilled )
• 1 lb firm ripe tomatoes, peeled if desired, seeded, and diced
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 -2 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 12 large basil leaves , slivered
• 3/4 lb farfalle pasta or 3/4 lb penne

• 1 Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
• 2 Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
• 3 Let sit at room temperature for 15 minutes or longer.
• 4 Meanwhile, bring a large pot of water to a boil.
• 5 Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn’t stick to the bottom of the pan.
• 6 Cook until al dente, firm to the bite, and drain.
• 7 Toss the pasta with the tomato/corn mixture; serve.