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 while it’s still on the cob and then remove the kernels, or remove and sauté the raw kernels on the stove top as I did. 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 corn on the cob husks and silks removed
- 4 tablespoons extra-virgin olive oil divided
- 1 large Heirloom tomato chopped
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh basil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 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.
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