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Recipe: Corn, Tomato and Basil Salad
All three of these highly compatible ingredients will soon be hitting their summer peak of perfection. This simple recipe combines them in a fresh way for an appetizing change of pace salad.
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This week's recipe comes from our EcoLogic column, and was contributed to Jersey Fresh by Laurie Medeiros, Chester.
Ingredients:
• 6 small ears of corn
• 2 tbsp olive oil
• 6 cloves garlic, peeled and minced
• 1/4 cup basil, thinly sliced
• 30 cherry tomatoes, cut in half
• 2 tsp wine or balsamic vinegar
• kosher salt and freshly ground black pepper to taste
Instructions:
Cut corn kernels from cobs. Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor; do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat. Add half of the sliced basil. Season with salt and pepper. Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed. Cover and chill 3 hours or up to 8 hours. (For more recipes, go to nj.gov/jerseyfresh/recipes/.)
