Corn Salad with Basil and Tomatoes: Easy and great for entertaining

For JJ who told me about it and for BKS who told her

I think that one of the most wonderful thing about recipes is that a lot of things are word of mouth - which means a lot of things are open to interpretation. This recipe is one that I've created based on a description that my friend, JJ, gave me. She had gotten the recipe from another friend, BKS. JJ described it as a "corn salad with tomatoes, basil and a a red wine and honey dressing." It sounded great to me, so I told myself I'd make it the next time I had some corn.

A week later, I had some leftover corn on the cob which I had steamed, sitting in the fridge. I gave it a quick look and decided to turn it into the salad - and I did and it was sooo yummy...but - sometimes corn on the cob is a pain to cut off all the kernels (okay not sometimes - ALL THE TIME) so I decided to give it a whirl using just plain frozen corn kernels. I did and although it didn't have the same chewy bite as the corn on the cob version, it was still a great salad and would be great next to the ribs, ginger soy chicken, or the flank steak. Now, I have no idea if this is anywhere close to the version my friend described to me, but it really isn't important, because this one is pretty tasty.

Corn Salad with Basil and Tomatoes
serves 5

16 oz frozen corn kernels (I like the white corn kernels at Trader Joe's) or 4 corn on the cob, steamed, kernels removed with a knife
3 tablespoons finely chopped shallots
1 cup of cherry tomatoes, cut in half
2 tablespoons finely chopped basil
1/4 cup extra virgin olive oil, and 1 tablespoon for cooking
2 tablespoons red wine vinegar
1 teaspoon honey
salt and pepper to taste

Heat a heavy frypan over medium heat. Add 1 tablespoons of olive oil and add shallots. Cook briefly and then add corn. Saute corn until all kernels are heated through and warm. Remove from heat. Cool briefly.

Mix 1/4 cup olive oil, 2 tablespoons red wine vinegar and honey together in a bowl.

Add tomatoes and basil to corn. Toss with the dressing. Serve warm or at room temperature. (you can even serve it cold although I don't think it tastes as good.)

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