Corn Salad

Time 20 min Serves 3-4

Ingredients

4 ears corn, cooked, shucked and removed from cob (cool completely prior)

0.5 oz basil, chiffonade (not as fancy as it sounds: wash and dry basil, roll leaves up and slice thinly, see pic below)

5 oz grape tomatoes, washed, dried and quartered

1 shallot, minced

1/8 cup red wine vinegar

1/8 cup apple cider vinegar

1/3 cup olive oil

salt and pepper, to taste

red pepper flakes, to taste

Method

Combine corn, tomatoes and basil. In separate bowl combine vinegar, oil, minced shallot, salt/pepper and red pepper flakes. Mix vinaigrette with corn mixture and waa-lahh, Summer corn salad. Can sprinkle with additional basil if you want prior to serving.