Here is another take on corn + tomato salad.

• 6 ears of corn
• 1 cup cherub tomatoes
• 4 leaves of basil
• 1/8 cup olive oil
• Juice from half a lemon
• Salt and pepper to taste

Serves 8 hungry people

This recipe is dairy free.
This recipe is gluten free.
This recipe is nut free.
This recipe is vegetarian.
This recipe is vegan.

1. Remove husks from corn.
2. Place corn directly over heat on medium-hot grill, rotating when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). (Note: The ear will be speckled with char spots.)
3. Let corn cool and then cut off cob using knife.
4. Cut cherub tomatoes in half.
5. Chop basil in small strips.
6. Mix olive oil and lemon in a small dish.
7. Carefully mix corn, tomato, basil and lemon mixture.
8. Add salt and pepper to taste.