Grilled Corn and Tomato Salad with Basil Oil

Servings: 6

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.



2 ears corn
4 medium ripe sweet tomatoes, preferably heirloom
2 tablespoons basil oil
2 garlic cloves, minced
1/2 cup chopped basil, preferably a complementary mix of sweet and opal (not Thai)

Grilled Corn and Tomato Salad with Basil Oil recipe 


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.