1. Bring a pot of water to boil while you shuck the ears of corn. Drop the ears in the boiling water and cook for 8-10 minutes then remove and run under cold water to stop the cooking process.
2. Wash and chop the tomatoes into 1/2-inch cubes. Peel the shallot and mince it finely. Wash and dry the basil and chop it coarsely. Once the corn has cooled down enough to handle comfortably, cut the kernels off each cob and tease them apart by your fingers then place them in a small to medium-sized bowl, along with the tomatoes.
3. Mix the olive oil, sherry vinegar, shallot, basil, and some salt and pepper to taste then pour it over the tomatoes and corn. Stir gently to make sure everything is well coated with the dressing before serving
This is a great side dish to go with grilled meat or fish. It would also taste great tossed with some fresh pasta, grated parmesan cheese and a little arugala to add some peppery bite.
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|Serving Size: 1 Serving (6g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 115.6mg||4 %|
|Potassium 3.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 1
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