Grilled Corn and Tomato Salad with Basil Oil
Serve this as a side dish or as a topping for chicken or fish. If you don’t have basil oil, make it by placing washed leaves of basil into a small jar of olive oil and let sit for a week. Or if you don’t have time, chop the basil and mix with a few tablespoons of the oil to infuse it more quickly.
Grill in their husks, the 2 ears of corn until the kernels begin to brown slightly.
Remove the husks and then the kernels from the cob and place the corn into a serving bowl.
Cut the tomatoes into bite-size chunks and mix in with the corn.
In a small skillet coated with Teflon® non-stick, heat the oil and saute the garlic just until lightly browned. Remove from the heat and let cool down a few minutes.
Pour the oil into the corn mixture and toss gently. Add the chopped basil and serve.