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Corn Salad

kept byjeseger

6 ears corn
2 medium vine tomatoes, chopped
3 scallions, thinly sliced crosswise
2 sprigs fresh basil
1 lime, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

  1. Remove corn kernels from cobs and place in a large bowl.

  2. With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.

  3. Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.



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