INGREDIENTS
6
ears fresh corn on the cob, shucked
1
to 2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
1 1/2 cups
packed fresh basil leaves
1 clove
garlic, grated
1/4 cup
cider vinegar
1/4 cup
extra-virgin olive oil
1 10 ounce container
small heirloom cherry tomatoes, halved
1/2
small red onion, cut into small dice
It’s so yummy, better cold the next day. I add Avocado.