Raw Corn, Basil and Balsamic Salad

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Raw Corn, Basil and Balsamic Salad

 

4 ears raw corn

1 cup lightly packed basil

2 plum tomatoes

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon salt or to taste

Pinch cayenne, optional

 

Stand each ear upright on a cutting board and, with a sharp knife, cut off the

kernels. Cut the basil in thin strips, dice the tomatoes into 1/4-inch pieces

and toss them together with the corn kernels. Dress with the olive oil and

balsamic vinegar, add salt to taste and, if desired, cayenne. Let salad stand

for 15 minutes before serving.

Makes 4 servings.

 

 

 

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