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Tomato, Corn and Basil Salad

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Ingredients

  • 4 large ears white corn
  • 3 tbsp olive oil
  • 2 tsp finely chopped garlic
  • 1/3 cup (packed) thinly sliced fresh basil
  • 2 tbsp balsamic vinegar
  • 4 plum tomatoes, seeded and chopped

Details

Preparation

Step 1

Cut kernels from cop. Heat 1 tbsp oil in heavy large skillet over medium high heat. Add garlic and sauté 1 minute. Add corn and sauté until cooked through, about 5 minutes. Remove from head and add half of basil.

Transfer corn to large bowl. Cool slightly. Stir in tomatoes, vinegar, 2 tbsp oil, and remaining basil. Season with salt and pepper. Chill.

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