Makes 8 servings
6 ears of corn, shucked
3 c cherry tomatoes halved
1/2 medium red onion finely chopped
12 julienned basil leaves
3 tbs extra virgin olive oil
3 tbs red wine vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Boil a big pot of water. Prepare an ice bath. Put the corn in the boiling water and boil for 3 to 4 minutes. Place the cooked corn in the ice bath to cool. See here for a little tutorial I put together in a past post.
Trim the corn kernels off of the cob by holding the corn steady on the cutting board and using a sharp knife to cut off the kernels.
In a bowl add corn, cherry tomatoes, red onion, and basil.
For the dressing, whisk together extra virgin olive oil, red wine vinegar, salt and pepper. Add to the corn and cherry tomato mixture and toss together.
I loved these little guys especially the orange ones. I wish I could garden. I'm just super allergic to everything including soil.... makes me sad.
This is so simple and good. You have to try this one!