Corn and Tomato Salad

By á-47

Ingredients

• 3 ears sweet corn
• 1 lb. tomatoes, cored and diced
• 1/4 cup diced red onion, rinsed in cold water and patted dry
• 1 Tbsp. rice wine vinegar
• 1/4 cup chopped fresh basil
• salt and pepper

Preparation

Step 1

Over a large bowl, cut the kernels from the ears of corn. Scrape the remaining pulp from the cobs using the dull side of a knife, then discard the cobs. (Fresh corn is often so sweet and tender tht there is no need to cook it)

Stir in the tomatoes and onion. Sprinkle with the vinegar and basil and toss to mix well. Season to taste with salt and pepper and refrigerate an hour or so to blend flavors.