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Corn and Cherry Tomato Salad
Corn and Cherry Tomato Salad with Fresh Basil
(adapted from GRUB by Anna Lappe and Bryant Terry)
4 ears corn, soaked in cold salted water for 1 hr, then cut kernels off cobs
1 ¾ lb. sungold tomatoes, left intact
16 basil leaves, preferably purple, each leaf torn into a few pieces
unsalted butter
ground cumin, to taste
Coarse sea salt
Fresh black pepper
Melt butter, enough to thickly coat the bottom of a heavy skillet. Add corn kernels, tomatoes and cumin to pan. Cook until tomatoes begin to burst. Stir in basil leaves and season with salt and pepper to taste.
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