Recipe: Corn, Tomato and Basil Salad

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/.)