SLICED TOMATOES WITH CORN AND BASIL

Sliced Tomatoes With Corn and Basil image

This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping.

Provided by C in PA

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 197.3, Fat 5.1, SaturatedFat 0.7, Sodium 170.4, Carbohydrate 38.3, Fiber 6.8, Sugar 18.7, Protein 5.8

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