If you are heading to a BBQ this weekend and need a quick and easy dish to bring, try this one out. It travels well and can be made a few days ahead of time.
Tomato and Corn Salad
- 5 corn on cob
- 1/2 pint of cherry tomatoes
- 8 basil leaves
- 2-3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- salt and pepper
Shuck the corn and add it to boiling water. Let it simmer for 10 minutes.
When the corn is cool enough to handle, cut off the kernels.
Slice the cherry tomatoes in half and add them to the corn.
Cut the basil into ribbons and add them to the bowl along with the olive oil and red wine vinegar. Mix it all together and add salt and pepper to taste.
This recipe can easily be doubled, tripled, quadrupled....It will absolutely be a crowd pleaser!