This no-cook Fresh Corn, Tomato and Basil Salad is so quick and easy to prepare. The only comment I get from this is WOW! It's the best of summer produce.
Prep: 10 mins
Yields: Makes 6 cups
Ingredients
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
6 ears fresh corn
2 cups grape tomatoes, halved
½ cup scallions, thinly sliced
1 cup fresh basil, chopped
Directions
1Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
2Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
Note- if you cut the corn off the cob in the center of a bundt pan, all the kernels fall in the pan.