Corn, Tomatoes and Basil Salad The New York Times Magazine, August 26, 2012 Mark Bittman Yield: 4 servings 3 to 4 cups corn scraped from 4 to 6 ears Sliced cherry tomatoes or chopped plum tomatoes Lots of basil Olive oil Lemon juice or good vinegar Salt Pepper Combine raw corn kernels with tomatoes and sliced basil in a large bowl. Add olive oil and lemon juice and toss. Garnish with more basil.

Fresh Corn Salad Vanessa Flint 5 ears of corn, shucked ½ cup small diced red onion 3 Tbsp. cider vinegar 3 Tbsp. good olive oil ½ tsp. kosher salt ½ tsp. freshly ground black pepper ½ cup chiffonade fresh basil leaves In a large pot of boiling water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse in ice cold water to stop the cooking and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving toss in the fresh basil. Taste for seasoning and serve cold or at room temperature. Note: I don't usually boil corn much beyond when the water comes back to a good rolling boil. But you can see there is a range here.

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