Corn And Tomato Salad

1. 1

   Remove corn kernels from cob.

2. 2

   Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes.

3. 3

   Add 1/4 c of basil and transfer mixture to a large bowl.

4. 4

   Cool slightly.

5. 5

   Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.

6. 6

   Season with salt and pepper.

7. 7

   Chill for 3-8 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.