Corn And Tomato Salad

Ingredients

• 6 ears sweet corn ears – kernels cut from cobs
• 1 pint cherry tomatoes – halved
• 0.5 cup red onion – finely chopped
• 0.5 cup fresh basil leaves – chopped
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic – finely grated
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cup extra-virgin olive oil

Instructions

1. Bring a large pot of well-salted water to a boil. Shuck the corn and remove silk. Boil the ears until brighter yellow and crisp-tender, 2–3 minutes.
2. Transfer corn to an ice bath until cool, about 5 minutes. Drain well, then cut the kernels from the cobs and collect them in a large mixing bowl.
3. Prepare the tomatoes, onion, and basil: halve the cherry tomatoes, finely chop the red onion, and chop the basil. Set the basil aside for later.
4. Make the vinaigrette in a separate bowl: whisk together the red wine vinegar, Dijon mustard, grated garlic, kosher salt, and black pepper. Slowly stream in the olive oil while whisking until emulsified.
5. Add the cherry tomatoes and red onion to the bowl with the corn. Pour the vinaigrette over the salad and toss to coat evenly.
6. Fold in the chopped basil just before serving so it stays bright.
7. Let the salad stand 10 minutes to meld flavors. Serve at room temperature or lightly chilled.