Given the simplicity of this recipe, it’s hard to imagine how beguiling this salad is. If you buy corn at a farm stand, you’ll notice a dramatic difference in flavor. From the moment corn is picked, the sugars start converting to starch, and in one day at room temperature, nearly half the sugars have converted. Look for corn that is kept out of the sun, or even refrigerated.
Corn, Basil and Tomato Farmer’s Market Salad
4 ears corn
2 tablespoons top quality extra virgin olive oil
1 cup small cherry or grape tomatoes, halved
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 cup fresh basil, cut in thin strips
- Cut the kernels off the ears of corn: place the tip of the corn on your work surface and, holding the blade of the knife flat against the cob, run it down the length of the ear. Repeat, turning the cob, until all the kernels are removed. Break up any chunks with your fingers. You should end up with about 2 cups of kernels.
- Toss the corn with the olive oil, cherry tomatoes, salt, balsamic and basil.
Makes 6 servings