Tomato Corn Salad with Basil Vinaigrette

Fill a large pot with water and add salt. Let it come to a boil. Shuck the corn, removing the husk and the silks (the stringy pieces). Once water is boiling, add the ears of corn. Boil for about 6–7 minutes, until kernels are tender. Remove corn from water with tongs. Set aside and let the ears cool down.

Arrange sliced tomatoes on a platter and prepare the basil vinaigrette.

In a food processor, pulse garlic until chopped. Then add olive oil, vinegar, and basil. Pulse until smooth. Then season with salt and pepper. Or if you have a small blenders, you can use that.

Cut the corn kernels away from the cob. Be very careful! The way I did it was stood the ear of corn up in a large bowl with one hand, then I ran the knife down the sides, kernels dropping into the bowl. Take the corn kernels and place them on top of the sliced tomatoes. Then drizzle the basil vinaigrette on top and serve.