Corn, Tomato and Basil Salad

6 small ears Jersey Fresh corn (bi-color, if possible)
2 tablespoons olive oil
6 cloves Jersey Fresh garlic, peeled and minced
1/4 cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 teaspoons wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste

Cut corn kernels from cobs.

Heat olive oil in a large skillet over medium-high heat. Add minced garlic. Sauté about 1 minute until it releases flavor – do not brown. Add corn kernels and sauté until just cooked through, about 4 minutes. Remove from heat.

Add half of the sliced basil. Season with salt and pepper.

Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, and remaining basil. Season with additional salt and pepper, if needed.

Cover and chill 3 hours or up to 8 hours.


Morton coarse kosher salt 3 lb

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