Summer Basil, Tomato and Corn Salad

Tomato Season is upon us; it's also corn season. This salad is light easy and pairs great with anything grilled.

Serves 4-6

Ingredients:

6 cups baby tomatoes (I like varied colors)

4 ears of fresh corn. (Blanched and cooled)

1 small red onion, sliced thinly

1 cup basil, chiffonade

1/4 cup olive oil

1 teaspoon salt

Preparation:

To make the salad: slice the tomatoes in half, slice the onion, cut the corn off the husks, and combine them with the tomatoes and onion in a bowl. Add olive oil and salt. Chiffonade the basil; toss to combine.

I like to make this ahead and leave it on the counter to let the flavors marinate. Serve room temperature