Raw Corn Salad with tomatoes and basil

By marinels

7 pp per serving

Ingredients

• 4 to 6 ears corn (about 3 1/2 cups kernels)
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped fresh basil, plus more for garnish
• 1/4 to 1/2 cup olive oil
• 2 tbsps. lemon juice
• Salt and freshly ground pepper

Preparation

Step 1

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife, transfer the kernels to a large bowl as you work.
Add the cherry tomatoes and fresh basil to the bowl with corn.
Pour in the olive oil and lemon juice and sprinkle with salt and pepper; toss to combine.
Garnish with fresh basil and serve.