My corn and tomato salad I bring to every gathering I can. I am posting for Tuesday and everyone who has asked me for it and I always say… ahh. I’ll have to write it down… I love it’s freshness. I am willing to cut corn off the cub for the ultimate freshness. I original came by this from the Sunset Magazine. Years and years ago… However over time I have just made it my own and don’t use a recipe. This one below is very similar to how I do it. I hope you enjoy!
I containerd cherry/grape tomatoes, halved/quartered
1 Tablespoon olive oil
4 Cups fresh corn on the cob, about 4 ears
a pinch of fresh basil (or get the feta cheese with it)
2 Tablespoons sherry/red wine vinegar
feta cheese on top afterwards. ( just get the kind with the basil and sun dried tomato in it)