Corn and Tomato Salad {Easy Summer Salad}
Servings: 4

3 ears sweet corn on the cob, husked
½ tablespoon extra virgin olive oil, for corn
1 pint grape tomatoes, halved
1 ½ tablespoons extra virgin olive oil, for salad
1 tablespoon white wine vinegar, or mirin
½ teaspoon kosher salt, + more to taste and to season corn
1 teaspoon minced garlic
5 large basil leaves, sliced in ribbons

Preheat a grill or grill pan to medium heat. While the grill is heating, brush 3 ears of corn that have been husked lightly with ½ tablespoon extra virgin olive oil and sprinkle with salt. Place the husked corn directly on the heated grill grates. Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender. Remove the corn from the grill and allow to cool until able to handle.

Once the corn has cooled enough to handle, cut the corn kernels off from the cob. The easiest way to do this, is to place the tip of the corn cob into the opening of the Bundt pan and use a sharp knife to cut off the kernels. The Bundt pan will catch the kernels.

In a large mixing bowl, combine the corn kernels and tomatoes with 1 ½ tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon minced garlic, and ½ teaspoon kosher salt. Toss until well coated.

Cover and chill for 1-2 hours prior to serving (or serve right away). Right before serving, toss again, add 5 large basil leaves (cut into ribbons), and taste and add additional salt if needed.


Notes
Corn: Look for white, yellow, or bi-color corn corn on the cob that has large, plump kernels. Alternatively, use defrosted corn kernels when corn on the cob is not in season.

Shallots: Feel free to add 1 small minced shallot if desired. I find it delicious, but my family prefers this salad without it.

No white wine vinegar? Use rice wine vinegar or Mirin in its place.

Storage: Store in an airtight container in the refrigerator for up to 48 hours.