Boistfort Valley Farm
Community Supported Recipe Box

Corn, Tomato and Basil Salad


  • 6 large ears corn, husked
  • 5 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1/2 cup (packed) thinly sliced fresh basil
  • 1 pint tomatoes, chopped
  • 3 tablespoons balsamic vinegar


dish: salad
season: fall

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.

Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Adapted from Bon Appétit, August 1997