"This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping."

Ingredient :

• 4ears sweet corn (2 1/2 c kernels)
• 1tablespoon rice wine vinegar
• 1tablespoon olive oil
• ¹⁄₄teaspoon sea salt
• ¹⁄₈teaspoon fresh ground pepper
• 6basil leaves, cut into very thin strips, divided
• 2lbs heirloom tomatoes or 2 lbs any good summer tomatoes, sliced
• 1pint cherries or 1 pint grape tomatoes, cut in half
• rice wine, vinaigrette recipe

Directions :

• Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
• Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
• Season with additional sea salt and pepper before serving.