Sliced Tomatoes With Corn and Basil

This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping.

• Ready In: 22 mins
• Serves: 4-6

Ingredients

• 4  ears  sweet corn (2 1/2 c kernels)
• 1  tablespoon  rice wine vinegar
• 1  tablespoon olive oil
• 1⁄4 teaspoon sea salt
• 1⁄8 teaspoon fresh ground pepper
• 6  basil leaves, cut into very thin strips, divided
• 2  lbs  heirloom tomatoes or 2  lbs  any good summer tomatoes, sliced
• 1  pint cherries or 1  pint grape tomatoes, cut in half
•  rice wine, vinaigrette recipe

Directions

1. Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
2. Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
3. Season with additional sea salt and pepper before serving.