.jpg)
Ingredients
-
4 ears sweet corn (2 1/2 c kernels)
-
1 tablespoon olive oil
-
1/4 teaspoon sea salt
-
6 basil leaves, cut into very thin strips, divided
-
2 lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced
-
1 pint cherries or 1 pint grape tomatoes, cut in half
-
rice wine, vinaigrette recipe
-
1/8 teaspoon fresh ground pepper
-
1 tablespoon rice wine vinegar
Instructions
- Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
- Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
- Season with additional sea salt and pepper before serving.