Monday, July 18, 2011

Fresh Corn and Tomato Salad

6 ears of corn
2 tablespoons olive oil
1 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup packed julienne fresh basil leaves
1 tablespoon olive oil
12 cherry tomatoes, halved
2 tablespoons balsamic vinegar
Salt and Pepper to taste

Cut corn kernels from cob.  Heat oil in a large skillet. Saute corn and garlic about 5 minutes until tender.  Remove from heat.  Add basil and mix well.  Transfer mixture to a large bowl.  Cool slightly, stirring occasionally.  Add oil, tomatoes and vinegar.  Mix gently.  Sprinkle with salt and pepper.  Cover and refrigerate until ready to serve.
Check out our other delicious seasonal recipes in our cook book, Two Sisters and the Silver Spoon Cook Book.  Visit and get your copy today.  We have PayPal!!


  1. Hi! I can't wait to try this. YUM-O!

  2. It works! Yay! I will be making this yummy salad~xoAlyssa


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