6 ears fresh corn on the cob, shucked
1 to 2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-ounce) container small heirloom cherry tomatoes, halved
1/2 small red onion, cut into small dice
debipotpie
I love this recipe! Such a nice change from traditional potato salad you would have at parties. The corn and tomato and basil work together beautifully. Got lots of compliments at the last bbq I brought this to. Now a staple with the summer sides I have in my recipe book.
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