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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
Remove corn kernels from cobs and place in a large bowl.
With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
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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1st Keep
 jeseger
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