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1 lb Tomatoes, cut into large cubes
1 small Garlic Clove, minced
2 Tbsp Champagne Vinegar or White Wine Vinegar
2 ears Corn, husks removed
Freshly Cracked Black Pepper
Sea Salt
¼ cup Finely Chopped Fresh Basil
¼ cup Olive Oil
For dressing, mix vinegar and garlic in large bowl. Whisk in oil, then basil. Season with sea salt and pepper, to taste.
Heat sauté pan or grill on medium-high. When hot, place corn in pan or over heat. Using tongs, rotate ears every few minutes until lightly browned or charred. Baste with a little olive oil, as needed. Allow corn to cool; then cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with more sea salt and pepper, if needed.
