Corn, Tomato and Basil Salad

Submitted by lazyme

"This is a great salad for BBQ's or picnics. It can be made ahead of time and transports easily. I did find that it is better not to store too long because it turns the salad an unappetizing brown color otherwise. From Bon Appetit Weekend Entertaining."

 

• Ready In: 3hrs 15mins
• Ingredients: 6
• Serves: 12

ingredients

• 12 ear white corn, large, husked
• 147.89 ml olive oil
• 29.58 ml garlic, finely chopped
• 236.59 ml fresh basil, thinly sliced (packed)
• 10 plum tomatoes, seeded, chopped
• 88.74 ml balsamic vinegar

directions

1. Using large knife, cut corn kernels from cob.
2. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
3. Add half of garlic to each skillet; sauté 1 minute.
4. Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
5. Remove from heat.
6. Add half of basil to skillets.
7. Transfer corn mixture to large bowl.
8. Cool slightly, stirring occasionally.
9. Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
10. Season with salt and pepper.
11. Cover; chill 3 hours or up to 8 hours.

Reviews

[Nyteglori]

I did not have quite enough regular basil so used a tiny bit of lemon basil and mostly yellow corn.<br/><br/>Good summer salad recipe.