Ingredients:
4 ears sweet corn ( 2 1/2 c kernels)
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
6 basil leaves, cut into very thin strips, divided
2 lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced
1 pint cherries or 1 pint grape tomatoes, cut in half
rice wine, vinaigrette recipe
Directions:
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Servings: 4-6
Time preparation: 20 min.
Time total: 22 min.