Amagansett Corn Salad

By BobD

Ingredients

• 8 ears of white corn
• 2 quarts cherry tomatoes
• 3 tablespoons high-quality balsamic vinegar
• 1 medium red onion
• (Optional) 1 quarts sugar snap peas
• (Optional) 1 handfuls rough-chopped basil or flat-leaf parsley
• salt, preferably a large, coarse sea salt like Maldon.
• pepper

Details

Adapted from food52.com

Preparation

Step 1

Strip raw corn from ears. You can use a fancy corn stripper or just run your chef's knife down the side of each ear about 8 times.

Slice all cherry tomatoes in half or quarters depending on your preference.

Chop the red onion into a large dice.

If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if using them, cut in half or thirds to make more bite-sized. If you're not using them, and you want a little green for visual appeal, some roguh chopped basil or flat-leaf parsley will do the trick.

Toss all vegetables in a bowl, along with the vinegar, salt and pepper.