Fresh Corn and Tomato Salad

Ingredients

• 4 ears corn (shucked; yields about 4 cups cooked corn)
• 1 pint cherry tomatoes (halved)
• 1/3 cup chopped fresh basil
• 1/4 cup fresh lime juice
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Instructions

1. 1

   Grill corn: Rub the ears of shucked corn with enough oil to coat, then grill the corn according to instructions for grilled corn on the cob. See recipe notes below for alternate cooking methods.

2. 2

   Cut corn off of cob: When corn is cool enough to handle, place the bottom of each corn cob in a bowl, and using a sharp knife, remove the corn by cutting from top to bottom.

3. 3

   Assemble salad: Add the remaining ingredients to the bowl of corn and toss well to combine. Adjust the seasoning as necessary and enjoy!