Corn on the cob has no substitute, and it’s especially delicious at its peak on the east coast in August. However, making a quick and simple salad, using the kernels is a great idea too. You could grill the corn on the cob and then remove the kernels or remove and sauté the kernels on the stove-top. Fresh heirloom tomatoes and fragrant basil leaves are the perfect combination with the corn. Top with fresh lime juice and you have a great appetizer or side dish.
- 6 ears of corn, husked and silks removed
- 4 tablespoons olive oil
- 1 large heirloom tomato, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup fresh lime juice
- 1/2 cup fresh basil leaves, torn
- Kosher salt and freshly ground black pepper
Carefully cut the kernels off of the corn cobs. Heat 2 tablespoons of the oil in a large, heavy saute pan over medium heat. Add the corn kernels, salt and pepper, and cook for about 10 minutes, stirring occasionally. The corn kernels will soften and start to brown. Transfer the corn to a large bowl and add the remaining 2 tablespoons of oil, the chopped tomato, thyme leaves and lime juice. Gently toss the salad. Top with the torn basil leaves and season with salt and pepper.