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.