Ingredients

The following ingredients have 4 Servings
  • 6 ears corn
  • 3 large fresh tomatoes, about 6-8 cups large dice
  • 1/2 large onion or about 1 cup chopped (Walla Walla or Sweet Vidalia)
  • 1/2 cup chopped fresh basil
  • two to three sprigs fresh oregano, removed from stem (optional)
  • 2 tablespoons white balsamic, golden balsamic or white wine vinegar (white wine vinegar is sold near salad dressings)
  • 1/4 cup extra virgin olive oil
  • coarse sea salt (to taste)
  • fresh ground pepper (to taste)

Instruction

  • Fill a large pot about 1/2 full of water. Bring water to boil.
  • Add the corn and cover pan again. Bring to boil again.
  • When water in pan comes to a boil, remove from heat and let corn sit in water, covered, for 8-10 minutes.
  • After time is up, drain hot water and plunge corn into cool water or simply drain off hot water and run cold water into the same pot.
  • Drain again. When corn is cooled, cut corn off cob and set aside. Discard cobs. This step may be done ahead, cut corn and refrigerate until ready to assemble salad.
  • While corn is cooking, cut tomatoes and onion into chunks.
  • Coarsely chop basil and strip the oregano off stems.
  • Place cooled corn, chopped tomatoes, onions and herbs into large bowl.
  • Toss with vinegar and olive oil. Season with salt and pepper to taste. Serve at room temperature. Refrigerate any leftovers.