developed and submitted by Harvey Hacker
preparation time: 30 minutes
serves 8
4 ears sweet corn
½ bunch fresh basil, shredded
1 pint cherry tomatoes, halved
¼ cup extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste
Strip and discard husk and silk from ears of corn (dish towel is a good tool)
Arrange ears on cookie sheet under broiler. When kernels have browned on exposed side, turn ears with tongs, repeating until browned on all sides. Don’t worry if a few kernels blacken; that will only add character to the final result. (Alternatively, ears can be browned on a grill.)
Note that you may abandon recipe at this point and enjoy corn on the cob. The process will have caramelized sugar in the kernels and most people feel no need to add butter or salt, whether corn is eaten hot or later as a leftover.
When ears are cool enough to handle, cut off kernels with sharp knife and combine in mixing bowl with remaining ingredients to make a salad.
Season for this salad is from about July 4th to October 31st.
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